Sandwich Of The Week: Noble Sandwich Company's Noble Pig

When Austin's The Noble Pig changed its name to Noble Sandwich Company last year, there's one thing that they made sure to keep intact: their flagship sandwich, appropriately called The Noble Pig.

When a food item is a restaurant's namesake dish, it better be impressive. And at Noble Sandwiches, the description alone is enough to get your mouth watering.

Start with the bread. It's your choice of white or wheat, made fresh in-house. It gets a light layer of whole-grain mustard and aioli, both also made in-house. Some bacon, cured in-house for five days (sense a trend?), is then added, then topped with a little pulled pork that's slow-roasted overnight. Then the real star of the show is added: house-cured ham, rubbed in ancho chile, dried chile flakes, sugar, salt, and pepper and brined for six days before being baked and sliced paper thin. Finally, the top slice of bread. This sandwich is a beauty, one of the country's finest homages to, well, the noble pig. 

"It's the most popular sandwich we sell," owner John Bates told us. "It's all handcrafted, and it's honest, real cooking."

It's also downright delicious. 

Click here for other featured sandwiches or check out the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!