Porchetta-ish Sandwiches with Caper Mayo and Picked Fennel
- Level: Easy
- Yield: 2 servings
- Total: 3 hr 45 min (includes resting and pickling time)
- Active: 35 min
Ingredients
Pickle:
1/4 bulb fennel, thinly sliced
1/4 red onion, thinly sliced
1 teaspoon crushed red pepper flakes
1/2 cup (120 milliliters) white vinegar
1/4 cup (60 milliliters) water
2 tablespoons sugar
1 tablespoon kosher salt
Sandwiches:
2 tablespoons mayonnaise
1 tablespoon capers, finely chopped
1 tablespoon finely grated Parmigiano-Reggiano
1 1/2 teaspoons finely chopped parsley
1/2 lemon, zested
Freshly ground black pepper
2 large buns, such as kaiser or Italian
1 tablespoon grainy Dijon mustard
6 to 8 thin slices Porchetta-ish Roast, recipe follows
Sliced hot peppers in oil, optional
Porchetta-ish Roast:
5 1/2 pounds (2 1/2 kilograms) boneless pork rib roast, preferably with fat cap
Kosher salt and freshly ground black pepper
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
2.6 ounces (75 grams) thinly sliced pancetta, diced
1 tablespoon finely chopped rosemary
6 cloves garlic, minced
3 mild Italian sausages (3 1/2 ounces/100 grams each), casings removed
1/2 cup (40 grams) finely grated Parmigiano-Reggiano
2 medium red onions, cut into 8 wedges
1 fennel bulb, cut into 16 wedges and fronds reserved
2 tablespoons olive oil
1/2 cup (125 milliliters) dry white wine
Directions
- For the pickle: Toss the fennel, onion and crushed red pepper flakes together and pack into a 2-cup jar or sealable container. Add the vinegar, water, sugar and salt to a small saucepan, bring to a simmer over medium-low heat and cook until the sugar and salt dissolve. (Alternatively, you can heat this mixture in the microwave for 30 to 45 seconds, then stir until the sugar and salt dissolve.) Pour the hot liquid over the fennel and onion mixture so that it is fully submerged, then set aside to cool to room temperature. Seal the jar or container and transfer to the fridge for at least 30 minutes to lightly pickle or for up to 2 weeks.
- For the sandwiches: Combine the mayo, capers, Parmigiano-Reggiano, parsley and lemon zest in a small bowl. Season with pepper. Split the buns in half and toast or grill if desired. Spread one side of each bun with the mayo mixture and the other side with mustard. Top each with 3 or 4 slices of the Porchetta-ish Roast as well as some of the pickled fennel and onion and a scattering of hot peppers if desired.
Porchetta-ish Roast:
- Heat your oven to 450 degrees F.
- Place the pork roast on a sturdy work surface. If the roast has a fat cap, use a sharp knife to lightly score a checkerboard pattern into the fat. Butterfly the roast by slicing horizontally almost all the way through about two-thirds of the way down. Unroll the roast and continue slicing horizontally until flat. Season with salt and pepper and set aside.
- In a dry skillet set over medium heat, toast the fennel seeds, crushed red pepper flakes and 1 teaspoon pepper until fragrant, 30 seconds to 1 minute. Transfer to a large bowl and set aside.
- Return the pan to the heat and add in the pancetta and rosemary. Cook just until the pancetta is crisp, 1 to 2 minutes, then transfer to the bowl with the spices to cool.
- When cool, add in the garlic, sausage meat and Parmigiano-Reggiano and mix just to combine. Transfer the sausage mixture onto the prepared pork and press into an even layer. Re-roll the roast, using a few pieces of kitchen twine secure it.
- Add the onions and fennel to a 9-by-13-inch baking pan or a roasting pan and toss with 1 tablespoon of the oil. Place the roast on top of the vegetables and drizzle with the remaining tablespoon olive oil. Season with salt and pepper and pour the white wine around the roast.
- Roast for 30 minutes, then reduce the heat to 325 degrees F and continue cooking until the internal temperature reaches 160 degrees F, 1 hour and 15 minutes to 1 hour and 30 minutes, adding a splash of water to the bottom of the pan if it runs dry and the vegetables begin to catch.
- Tent the pan with aluminum foil and set aside to rest for 20 minutes before slicing and serving scattered with the reserved fennel fronds.