Monday's sandwich is pork arista (arista being what Tuscans call unboned pork loin). According to the good people at Eataly, the rub on the meat includes salt, black pepper, fennel seed, and sugar. The bread is slit open in the middle, keeping the ends closed. It's held upright, the slit facing up like a toploading bun. They drizzle olive oil inside, tuck in the quarter-inch-thick pork slices, drizzle more oil over the meat, sprinkle salt flakes, pepper, close the bread up, cut it in half, and wrap it up.
The meat starts to crumble apart right away after your first bite. You definitely get that fennel seed flavor, the meat is moist with oil and there are little bursts of salt crunch.