Plentiful Pork Sandwich
Prep Time:
30 Min.
Cook Time:
15 Min.
Total Time:
45 Min.
Servings:
4
Description
Who said leftovers have to be ‘blah’? The next time you’ve got some extra pork roast, step up
your sandwich game with this deliciously filling recipe. Go big with our D’Italiano® thick sliced
bread, stacking scrumptious layers of pork, mozzarella, and rapini, topped with a fresh romesco
sauce.
Ingredients
Romesco
- 14 oz canned fire-roasted tomatoes, well drained
- 1 cup raw blanched almonds, toasted
- ¼ cup chopped flat leaf parsley
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon smoked paprika
- ½ to 1 teaspoon red pepper flakes
- 1-2 garlic cloves chopped
- Juice of half a lemon
- 1 teaspoon sherry vinegar or red wine vinegar
Sandwich
- 2 slices D’Italiano Thick Slice Original White Bread
- 1 bunch rapini, trimmed and cut into pieces
- 1 pound fresh mozzarella, drained and thinly sliced
- Leftover pork
How to make
- Prep your leftover pork. Remove from fridge, thinly slice leftover roasted pork and set aside to come to temperature.
- Preheat oven to to 325.
- Make the romesco sauce (can be done ahead):
- Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.
- Taste and adjust seasoning to your liking.
- In a pot of salted boiling water, blanch the rapini for 2 to 3 minutes or until al dente. Drain and lightly drizzle with oil. Set aside.
- In the meantime, lightly toast two slices of D’Italiano Thick Slice Original White Bread.
- Assemble your sandwich. Layer romesco on both sides of your bread, add pork slices, add rapini and place in the oven for 3 minutes or until mozzarella becomes melty. Cut in half, and serve.
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