Smoked Pork Loin Sandwich on Rosemary Focaccia

How to make Smoked Pork Loin Sandwich on Rosemary Focaccia Recipe - Rue Chow Recipe From Jarett And Rachel Eymard New Orleans, La

Makes 4 To 6 Sandwiches

ROSEMARY FOCACCIA:
2 1/4 tsp (7g) rapid-rise yeast
8 tsp (32g) sugar
2 tsp (10g) salt
3 cups (710ml) warm water
6 1/4 cups (621g) all-purpose flour
1/4 cup (60ml) olive oil
2 tbsp (5g) chopped fresh rosemary
Salt and pepper to taste

SMOKED PORK LOIN:
1/4 tsp red pepper flakes
1 tsp Italian herbs
Salt and pepper to taste
1 lb (454g) pork loin

CREOLE MAYONNAISE:
1/2 cup (110g) mayonnaise
1/4 cup (63g) Creole mustard
2 tbsp (29g) melted butter
1/2 bunch scallions, minced
2 tbsp (28g) butter
1 sweet onion, sliced and grilled
1 cup (341g) mixed greens

Method:
To make the focaccia, mix the yeast, sugar, salt and water in a large bowl with a whisk and allow it to sit for 5 to 10 minutes. Add the flour and mix well. Put the dough in a lightly oiled bowl and let it rise until it doubles in size, about 40 minutes.

Lightly oil a half-sheet pan and spread the dough out in the pan. Gently press your fingers into the dough to make divots throughout. Let the dough rise again for 40 minutes, until it doubles in size.

Preheat the oven to 450°F (230°C, or gas mark 8). Brush the dough with the olive oil, and sprinkle with the rosemary, salt and pepper, in that order. Bake for 15 minutes, until golden brown.

To make the pork loin, combine the red pepper flakes, herbs, and salt and pepper in a small bowl. Rub all over the pork loin. Char-grill the pork loin over high heat to achieve nice grill marks. When the smoker has reached 250°F (121°C), add the pork and cook for about 3 ½ hours or until the internal temperature is 155°F (68°C). Remove from the smoker and let cool.

To make the mayonnaise, mix the mayonnaise, Creole mustard, butter and scallions in a bowl and set aside.

Slice the bread into squares and split it down the middle. In a hot skillet, melt the butter. Add the bread and toast for 1 to 2 minutes, or until golden brown. Put a generous portion of the Creole mayonnaise on both sides of the bread. Thinly slice the pork loin and put 4 or 5 slices on the sandwich, then add the grilled onion and mixed greens.

Smoked Pork Loin Sandwich on Rosemary Focaccia