Porchetta Sandwich with Pimento Cheese

How to make Porchetta Sandwich with Pimento Cheese Recipe - Porchetta Recipe From Chefs Matthew Hayden And Nicholas Crosson Durham, Nc

Makes 12 To 14

PORCHETTA:
3 tbsp (45g) black pepper, freshly ground
3 tbsp (23g) fennel seed, freshly ground
1/4 cup (60g) kosher salt
6 lb (3kg) boneless pork Boston butt
1/2 cup (10g) chopped fresh rosemary
1/2 cup (10g) chopped fresh sage
1/4 cup (10g) chopped fresh thyme
1/4 cup (40g) chopped garlic

PIMENTO CHEESE SPREAD:
8 oz (227g) cream cheese
16 oz (454g) sharp Cheddar cheese
3 tbsp (22g) smoked paprika
1/2 cup (85g) chopped roasted pimentos or roasted red peppers
3 tbsp (45ml) Frank’s RedHot Sauce
1/4 cup (55g) mayonnaise
3 cloves garlic, minced
1 tsp Worcestershire sauce
28 slices ciabatta bread, 2 slices per sandwich
14 oz (392g) sautéed onions
1 3/4 cups (415ml) canola oil

Method:
To make the porchetta, rub the black pepper, fennel seed and salt onto the pork. Cover and let rest overnight in the refrigerator.

Preheat the oven to 350°F (180°C, or gas mark 4). Mix the rosemary, sage, thyme and garlic together in a small bowl and rub it into the pork. Place the pork into a deep roasting pan and add any excess herbs to the pan. Cover with foil and place in the oven for 4 hours, or until the internal temperature reaches 170°F (77°C).

Turn down the oven temperature to 250°F (120°C, or gas mark ½) and cook for 30 minutes. Remove from the oven and allow to rest for 1 hour in the liquid that has rendered out.

To make the pimento cheese spread, combine the cream cheese, sharp Cheddar cheese, paprika, roasted pimentos, hot sauce, mayonnaise, garlic and Worcestershire sauce in a stand mixer with a paddle attachment. Mix on medium speed until all the ingredients are evenly incorporated.

Slice the porchetta and place a generous amount on one slice of the ciabatta. Top with the sautéed onions. Add an even layer of pimento cheese on the other slice of ciabatta.

Heat a nonstick skillet over medium-low heat, add 2 tablespoons (30ml) canola oil, place the sandwich in the pan and cook for 2 to 3 minutes on each side, until golden brown.

Porchetta Sandwich with Pimento Cheese