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Plentiful Pork Sandwich

Prep Time:

30 Min.

Cook Time:

15 Min.

Total Time:

45 Min.



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



  • 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



  • 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.