Porchetta-Style Sandwiches

My Blue Apron box arrived four days ago, so I had some concerns that the ciabatta rolls for this meal would either be hard as a rock or moldy, but I'm so glad I was wrong.  I put them in the fridge when they arrived and they held up great.   The were still really soft and delicious.


My other hesitation about this meal was the kale pesto on the sandwiches.  The only veggie I'm more afraid of than kale is brussels sprouts.  But I'm glad I didn't chicken out.  The salty bite of parmesan cheese really balanced the bitter kale and made a great pesto to spread on those rolls.

To make this meal, you start by rubbing the seasoning mix into the pork and sear it on all sides.  Then finish the roast in the oven at 450 degrees.

While that cooks, chop the cucumber and capers and zest the lemon.  Make a paste out of the garlic, either by running it down a micro-plane or mashing it with salt and the back of a knife.   Combine the garlic with the juice of the lemon.

Make the salad by combining the cucumber with chopped parsley and half the lemon-garlic mixture. Dress it with some olive oil and salt and pepper.

While that marinates, cook the kale in the same hot pan you used for the pork.  Let it wilt for about a minute then add some water and it will steam the rest of the way.  After a few minutes, pull the kale from the pan and finely chop it.
You'll mix that with the rest of the lemon-garlic, the parmesan, lemon zest and the capers to make the pesto.  Mix in olive oil until it has the consistency of a paste.


Pull the pork from the oven and let it rest for about five minutes.  That's just enough time to get the bread ready. Cut the ciabatta rolls in half, drizzle with olive oil and toast in the oven for a few minutes.  When they're slightly charred, spread the pesto on the top and bottom pieces.  Slice the rested pork and layer onto the bottom bread.  Top with the other half of the bun and enjoy with the salad on the side.  I really think there was enough pork here for three sandwiches, so feel free to save a little for leftovers.

This pork sandwich was succulent and the salad was the perfect crisp side. The spice mix on the pork gave it just enough heat.  But really, I'm just counting the minutes until tomorrow's dinner: Chicken & Fresh Basil Fettuccine!