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
Spinach Aglio Olio:
1 bag fresh spinach
¼ cup olive oil
3 cloves crushed garlic
to taste, sea salt
***
8 oz. provolone cheese, sliced
6-8 pretzel bread buns
For porchetta: Place pork in roasting pan. Rub with olive oil, garlic, brown sugar, salt and all herbs and spices. Add wine to roasting pan and cover with foil. Bake at 400°F until internal temperature of pork is 145°F. Let cool 10 minutes and, using two forks, pull meat apart.
For spinach aglio olio: Place oil in sauté pan. Add spinach and garlic. Heat until spinach wilts. Do not overcook. Season with sea salt to taste. Strain oil as much as possible.
To assemble sandwiches: Place porchetta on pretzel roll. Add prepared spinach and top with cheese.
