Decadent Italian Porchetta Sandwich

Preparation
10 minutes
Baking
2 minutes
Portions
3
Ingredients
  • 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

Homemade aioli:

  • 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
Preparation steps

Aïoli :

  1. Pour ingredients into a container that is taller than wide.
  2. 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).

 

Sandwiches :

  1. On a work surface, brush the inside of the bread with homemade aioli.
  2. Top with cheese slices.
  3. Place cheese sandwiches in oven and broil (550°F) for 2 minutes or until cheese begins to melt.
  4. Remove from oven.
  5. Top with pork slices, eggplant and peperonata.
  6. Close sandwiches.
  7. Enjoy!
Note

The recipe was created by Le Carnet de MC. Photo: Audrey McMahon.