Porchetta Sandwich

Ingredients - Serves 4

• Olive oil - 2 tablespoons
• Arugula - 1 cup
• Ciabatta bread - 4 rolls
• Salt and pepper - To taste
• Rosemary - 1 tablespoon, chopped
• Garlic - 4 cloves, minced
• Fennel seeds - 1 tablespoon
• Pork belly - 2 pounds

Let's Get Started

1. Preheat your oven to 300°F.
2. Score the skin of the pork belly in a diamond pattern, then rub with the fennel seeds, garlic, rosemary, salt, and pepper.
3. Roll the pork belly and tie with kitchen twine, then roast in the oven for 4 hours, or until tender.
4. Let the porchetta rest for 15 minutes, then slice into thin pieces.
5. Slice the ciabatta rolls in half and drizzle with olive oil.
6. Layer the porchetta slices and arugula on the bottom half of the rolls, then top with the other half.
7. Serve the porchetta sandwiches warm.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 240 minutes
• Calories: 800
• Fat: 50g
• Carbs: 40g
• Protein: 60g
• Sodium: 2000mg
• Sugar: 5g