Recipes

Porchetta and Pretzel Bread Panino

From: Chef Jasper J. Mirabile, Jr., Jasper’s Restaurant Group, Kansas City, MO. Yield: 6-8 sandwiches.

Porchetta:
2 Tbsp. olive oil
½ tsp. sea salt
1 Tbsp. brown sugar
4 cloves crushed garlic
1 tsp. fennel seeds
4 sprigs each sage, thyme
and rosemary, finely chopped
½ tsp. dried oregano
2 to 3 lb. pork butt
1 cup chianti

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