A Fabulous Roast Pork Sandwich with Rosemary Aioli

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.

No-Knead Ciabatta Bread

From the kitchen of One Perfect Bite...This is a recipe that falls into the "on the eve of"  category. Tomorrow, I'm going to feature a recipe for my all-time favorite sandwich. It is made with ciabatta bread and because the success of the sandwich depends on the freshness of the bread you use, I generally make my own. If you have access to good ciabatta bread or rolls, feel free to bypass this recipe and just comeback tomorrow for the "meat" of the sandwich. The rest of you had better stick around. The recipe I've chosen to share with you comes from the Taste of Home Baking cookbook, and while it must be started the day before you plan to bake the bread, it makes a no-knead loaf that is easy to prepare and really quite flavorful. I must warn you that the dough for this bread tends to be wet and sticky, but if you form it on a floured pan and use a spatula to help you shape it, the dough is manageable and will come together for you. This recipe can easily be doubled and it freezes so well that I almost always have a loaf of it tucked in my freezer. I do hope you'll give the recipe a try. Here is how the bread is made.