From the kitchen of One Perfect Bite...This simple sandwich is the one I promised to share with you yesterday. It has three major components and if any one of them is off, the sandwich will be a disappointment. If, however, you use fresh ciabatta, tender pork loin and the rosemary aioli I'm including in tonight's post, you are in for some memorable eating. The sandwich is based on one I found in Once Upon A Tart, coauthored by Frank Mentesana and Jerome Audureau, and while I have changed the recipe over time, I am indebted to them for this wonderful sandwich. I'll be serving it to my own guests on Super Bowl Sunday. While leftover pork can be used for this sandwich, I prefer to use the Pork Center Cut Loin Filet that is packaged by Hormel. These tiny roasts weigh about 1-1/2 pound and they'll cook in 40 to 45 minutes and produce tender slices that are a perfect size for sandwiches of this type. You'll want to liberally season the roasts with salt and coarse black pepper before roasting them. I use an Italian-style garlic salt to flavor mine. The ciabatta loaves I use for this are about 10-inches long and I've found that a loaf of this size will make five sandwiches. Tonight's recipe is for one 10-inch sandwich, and while the bread and meat are important, it's the aioli that takes this sandwich over the top. It is not hard to make and if you have a blender, upright or immersion, you'll have the world's most wonderful mayonnaise in a matter of minutes. I do hope you'll try this sandwich. It truly is a delight and I know you will enjoy it. Here is how it's made.
Roast Pork Sandwich with Rosemary Aioli on Ciabatta Bread...from the kitchen of One Perfect Bite inspired by Once Upon a Tart by Frank Mentesana and Jerome Audureau
1 10-inch ciabatta loaf, cut horizontally into 2 slices
1 pound well-seasoned, thinly sliced pork loin
1/2 cup rosemary aioli, or aioli to taste (recipe below)
Salt and Pepper
Spread cut side of each ciabatta slice with aioli. Cover one slice with lettuce. Top lettuce with pork and season with salt and pepper. Cover with remaining slice. Cut into 5 wedges and serve.
Rosemary Aioli...from the kitchen of One Perfect Bite
1 large egg +1 egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white-wine vinegar
1/2 teaspoon Kosher salt
Pinch of black pepper
1/2 cup olive oil
1/2 cup vegetable oil
1 tablespoon minced garlic
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
Kosher salt to taste
1) To make mayonnaise: Place egg and egg yolk, mustard, vinegar, salt and pepper in jar of an electric blender. Blend for 30 seconds. Combine olive and vegetable oil in a 1-cup measure. With motor running, slowly add 1/4 cup oil in a slow stream, blending until mixture is smooth and begins to thicken. With blender running, add remainder of oil in a steady stream.
2) To make aioli: Place 1 cup mayonnaise in a bowl. Add garlic, rosemary, pepper and salt. Mix well. Store in refrigerator. Yield: 1-1/4 cups.
One Year Ago Today: Two Years Ago Today:Classic Crepes with Lemon Sugar Bang Bang Chicken
Three Years Ago Today: Four Years Ago Today:Soft Whole Wheat Rolls Chocolate Peppermint Pie