Porchetta sandwiches with caper mayo and pickled fennel

Turn leftover pork roast into a magnificent sandwich with a quick fennel-onion pickle and a zesty lemon-caper spread.

Credit: Mary Makes It Easy

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

Pickle

• ¼ bulb fennel, thinly sliced
• ¼ red onion, thinly sliced
• 1 tsp crushed red pepper flakes
• ½ cup (120 ml) white vinegar
• ¼ cup (60 ml) water
• 1½ tbsp sugar
• 3 tsp kosher salt

Sandwiches

• 1½ tbsp mayonnaise
• 3 tsp finely grated parmesan (Parmigiano-Reggiano)
• 3 tsp capers, finely chopped
• 1½ tsp finely chopped parsley
• ½ lemon, zested
• Kosher salt
• Freshly ground black pepper
• 2 large buns, such as Italian rolls (or use thick-sliced bread)
• 3 tsp grainy Dijon mustard
• 6-8 thin slices Porchetta-ish Roast
• Sliced hot peppers in oil, optional

Pickling time: 1 hour.

Instructions

1. For the pickle, toss the fennel, onion and crushed red pepper flakes together and pack into a 2-cup jar or sealable container. Add the vinegar, water, sugar and salt to a small saucepan, bring to a simmer over medium-low heat, and cook until the sugar and salt dissolve. Alternatively, you can heat this mixture in the microwave for 30 to 45 seconds then stir until the sugar and salt dissolve. Pour the hot liquid over the fennel and onion mixture so that it is fully submerged then set aside to cool to room temperature. Seal the jar or container and transfer to the fridge for at least 30 minutes to lightly pickle or for up to 2 weeks.
2. For the sandwiches, combine the mayo, parmesan, capers, parsley and lemon zest in a small bowl. Season with pepper.
3. Split the buns in half and toast or grill if desired. Spread one side of each bun with the mayo mixture and the other side with mustard. Top each with 3 or 4 slices of the roast as well as some of the pickled fennel and onion and a scattering of hot peppers, if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.