Panino With Porchetta
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
10 cloves
Garlic (minced)2 tbsps
Italian Seasoning1 tbsp
Kosher Salt1 cup
Extra-Virgin Olive Oil1 cup
Dijon Mustard1 cup
Apricot PreserveDirections:
1
Preheat the oven to 400 degrees F
2
Mix the garlic, Italian seasoning, salt, and olive oil in a small bowl, until a thick paste forms
3
Rub the paste all over the pork shoulder and put it in a small roasting pan
4
Roast for 20 minutes
5
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
6
Remove the pork from the oven to a cutting board and let rest 20 minutes
7
Cut the porchetta into thin slices
8
Slice each piece of focaccia bread in half horizontally
9
Combine the mustard and apricot jelly in a small bowl
10
Spread both halves of the bread with the mustard mixture
11
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
12
Repeat with the remaining ingredients
13
Arrange the sandwiches on a serving platter and serve