A customer grabs her sandwich from an employee while owner Damiana Merryweather puts together other orders.The Truck:

Damiana’s Blue Truck Special. Mondays in South Lake Union (on Harrison Street, between Boren Avenue and Fairview Avenue North), Thursdays at the Seattle P-I (101 Elliot Ave. W, Saturdays at Hilliard’s Beer (1550 NW 49th Street), Sundays in West Seattle (37th Avenue and Alaska Street Southwest).The Fare: The heartiest sandwiches you’ll ever eat.The Stop: As a Seattle transplant who maneuvers around the city by bus (barely), getting to food trucks is always half the fun and most of the stress of writing this column. Especially since my style of busing includes chasing after them, only to arrive at my destination sweaty and flustered. Luckily, Damiana’s Blue Truck Special makes itself easy to find for the directionally-challenged folk like myself. Damiana Merryweather, the owner, put her truck even more on the map when she started parking it next to the Seattle P-I’s giant globe this past week. Merryweather has carved out a Thursday-afternoon oasis by the P-I building, where customers can enjoy her pork belly or meatloaf sandwiches while watching the trains barrel past. But Merryweather wasn’t always a truckie – she’s only been at this for about five months. Last year, she got sick of her job as a lobbyist and quit. So she turned to food to put some on her own table. That blue truck she cooks in? It’s a plumber’s truck, which she converted into a mobile kitchen herself. Luckily, the sandwiches she makes in it aren’t at all shitty, and her food certainly isn’t slipping through the cracks.Her goal is to make food that’s “elevated” but not pretentious. Looking at the menu of hearty, dressed-up sandwiches, you can see Merryweather’s intentions well. It’s the food that Grandma made, but newer and better, with a dash of flavor you never dared to ask for. Take the pork belly sandwich, for instance. It’s braised pork belly with hints of a brown maple glaze and accompanied with an apple kale slaw, squished into a fluffy bun. When I ordered it, my boyfriend, ever the skeptic, asked me if I was sure about my choice. After all, he’d be the one who’d have to deal with my whining if my sandwich turned out to have more pig fat than anything else. There wasn’t any disappointment in sight. If you’re a fan of pork, you’ll be a fan of this sandwich: it harnesses the subtleness of the pork with a sweet, lightly-dressed apple kale slaw that mimics a salad, giving the illusion that what you’re eating is – gasp – healthy. But let’s be real. Despite its relatively un-fattiness, and despite its awesomeness, I couldn’t imagine filling my belly with this belly sandwich on a regular basis. Pork belly – the cut of meat – is by nature fatty, and you’re sure to feel a bit like an oinker yourself after eating too much of it. My beau, on the other hand, devoured one of Damiana’s meat loaf sandwiches. It was a nostalgia-inducing meatloaf in a sub, topped with greens, drizzled with harissa, a hot red pepper paste common in North African cooking. That sandwich definitely wasn’t Grandma’s Boring Sunday Dinner. Next time I go back to Damiana’s – and there will be a next time – I’m ordering the fried “bologna” sandwich, which includes a fried Italian sausage (mortadella) dressed with an orange marmalade, a splay of arugula, and Dijon mustard. My mouth is already watering in anticipation.