Decadent italian porchetta sandwich
10 mins of preparation + 2 cooking time 3 servings
- 1 whole baguette, cut into three pieces
- 250 mL (1 cup) homemade aioli (*see recipe)
- 2 packages of duBreton Old Fashioned Cooked Pork Loin
- 12 slices Provolone cheese
- 375 mL (1 ½ cups) jarred marinated eggplant (Italian condiment sold in grocery stores)
- 1 clove of garlic
- 1 tbsp. olive oil
- 80 mL (1/3 cup) store-bought peperonata (condiment made from peppers and garlic)
- Fresh oregano to taste
- 1 egg
- 30 mL (2 tbsp.) Dijon mustard
- 1 clove garlic, chopped
- 180 mL (3/4 cup) canola oil
- 180 mL (3/4 cup) olive oil
- Salt and pepper to taste
- Pour ingredients into a container that is taller than wide.
- Using a hand blender, grind the ingredients and create an emulsion by gently moving the blender foot up and down.
* The mixture makes 1 ½ cups.
* This mixture can be refrigerated for an hour before using in the sandwich (makes a more compact sauce).
- On a work surface, brush the inside of the bread with homemade aioli.
- Top with cheese slices.
- Place cheese sandwiches in oven and broil (550°F) for 2 minutes or until cheese begins to melt.
- Remove from oven.
- Top with pork slices, eggplant and peperonata.
- Close sandwiches.