Porchetta Sandwich

This sandwich makes your mouth water with the rich flavors of Italian porchetta. Aromatic herbs and spices are used to season pork belly and shoulder that is slowly roasted. The meat is then put on a toasted ciabatta roll with provolone cheese, arugula, red onion, and Dijon mustard.

Ingredients:

• 2 lbs pork belly
• 2 lbs pork shoulder
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fennel seeds
• 1 tablespoon black pepper
• 2 teaspoons salt
• 1/4 cup olive oil
• 4 ciabatta rolls
• Arugula
• Sliced provolone cheese
• Sliced red onion
• Dijon mustard

Instructions:

Start by heating the oven up to 325F 160C

To make a marinade, crush the fennel seeds in a mortar and pestle

Then, add the minced garlic, chopped rosemary, black pepper, salt, and olive oil

On the fat side of the pork belly and shoulder, cut grooves

Then, rub the marinade all over the meat

Put it in the fridge for at least two hours or overnight to marinate

Place the pork that has been marinated on a roasting rack

Roast in an oven that has been preheated for two to three hours, or until the internal temperature reaches 71F 160C

After taking the pork out of the oven, let it rest for 15

Cut it up thinly

There are two ciabatta rolls

Cut them in half and toast them in the oven until they are just barely crispy

Place a layer of sliced porchetta on the bottom half of the ciabatta roll to make your sandwich

Put provolone cheese on top and broil it until it melts

Take some arugula, red onion slices, and Dijon mustard and put them on top

Put the other half of the ciabatta roll on top, and then serve your tasty Porchetta Sandwich