Plentiful Pork Sandwich.
Prep time.
30 minutes
Cook time.
15 minutes
Total time.
45 minutes
Serves.
4 people
Ingredients.
Romesco14 oz canned fire-roasted tomatoes, well drained1 cup raw blanched almonds, toasted¼ cup chopped flat leaf parsley¼ cup extra virgin olive oil1 teaspoon kosher salt, more to taste1 teaspoon smoked paprika½ to 1 teaspoon red pepper flakes1-2 garlic cloves choppedJuice of half a lemon1 teaspoon sherry vinegar or red wine vinegar Sandwich2 slices D’Italiano Thick Slice Original White Bread1 bunch rapini, trimmed and cut into pieces1 pound fresh mozzarella, drained and thinly slicedLeftover pork.
Instructions.
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.
