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Recipes
Smoky Porchetta-Style Sandwich
2 servings
25 minutes total
Ingredients
  • ¾ lb Deli smoked pork
  • ¼ cup sliced banana peppers, drained and coarsely chopped
  • 1 cup giardiniera pickled vegetables, drained and coarsely chopped
  • Cooking spray
  • ½ loaf Bakery Cuban bread (about 6 oz)
  • 2 tablespoons hot cherry pepper relish
  • 1 cup baby arugula
  • ¼ cup submarine dressing
  • 2 tablespoons red wine vinegar (optional)
  • 6 slices provolone cheese
Steps
  1. Cut pork into ¾-inch-thick slices; drain and chop banana peppers and giardiniera. Preheat large, nonstick sauté pan on medium 2–3 minutes. Coat pork with spray, add to pan (in batches, if necessary) and cook 4–5 minutes on each side or until browned and crispy. Remove pork from pan.
  2. Halve bread lengthwise. Spread pepper relish on bottom half of bread; top with pork, arugula, banana peppers, and giardiniera. Drizzle with submarine dressing and vinegar (f using); top with cheese and top half of bread. Press down on sandwich to secure ingredients; cut and serve.

Amount per ½ recipe serving: Calories 920, Total Fat 54g, Sat Fat 18g, Trans Fat 0g, Chol 110mg, Sodium 2410mg, Total Carb 62g, Fiber 3g, Sugars 1g, Protein 45g, Calc 35%, Vitamin A 0%, Vitamin C 0%, Iron 15%