Now that I had my porchetta , an Italian style slow roasted pork, it was time to start enjoying the leftovers! Given that my introduction to porchetta was by way of sandwich, I moved right on to the sandwiches and it is a good thing that the roast was so large as I have been enjoying different variations of porchetta sandwiches all week. I started out with simple version consisting of the oh so moist and tender porchetta in a soft and crusty bun along with a dollop of grainy mustard and a side of blanched rapini, or broccoli rabe.
From there I thought, why serve the braised rapini separately when I could just put it right in the sandwich and with the rapini in the sandwich I figured that a dab of creamy mayonnaise spiked with a drop of so of truffle oil would work wonders. Adding cheese like some freshly shaved parmigiano reggiano also works amazingly well in a porchetta sandwich. It seems like you just cannot go wrong starting with the base of tasty porchetta in your sandwich and the sky is the limit to what you can add to make each sandwich unique!
Warm, tender and moist porchetta served in a bun with braised rapini and condiments of choice such as grainy mustard.
- 1/4 pound cooked porchetta, warm and sliced
- 1 sandwich bun, cut in half
- 1/4 pound braised rapini, optional
- 1 tablespoon grainy mustard, optional
- 1 tablespoon truffled mayonnaise (1 drop truffle oil mixed in with 1 tablespoon mayonnaise), optional
- 1 tablespoon parmigiano reggiano, shaved, optional
- Assemble sandwich and enjoy.