Panino with Porchetta

  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 1 hr 20 min
  • Yield: 8 sandwiches
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Ingredients

10 cloves garlic, minced

2 tablespoons Italian seasoning

1 tablespoon kosher salt

1/4 cup extra-virgin olive oil

1 (2-pound) boneless pork shoulder

1 herbed focaccia bread, 12 by 12 inches, cut into 8 even pieces

1/3 cup Dijon mustard

1/3 cup apricot preserves

8 slices provolone cheese, (about 4 ounces)

Directions

Preheat the oven to 400 degrees F.

Mix the garlic, Italian seasoning, salt, and olive oil in a small bowl, until a thick paste forms. Rub the paste all over the pork shoulder and put it in a small roasting pan. Roast for 20 minutes. Reduce the oven temperature to 350 degrees F and continue to cook until tender and an instant-read thermometer registers 145 degrees F in the thickest part of the roast, about 50 minutes to 1 hour. Remove the pork from the oven to a cutting board and let rest 20 minutes. Cut the porchetta into thin slices.

Slice each piece of focaccia bread in half horizontally. Combine the mustard and apricot jelly in a small bowl. Spread both halves of the bread with the mustard mixture. Put 1 slice of provolone and a few slices of porchetta on the bottom half of the bread and top with the second piece of focaccia. Repeat with the remaining ingredients. Arrange the sandwiches on a serving platter and serve.

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