Roasted Pork and Prosciutto Sandwich with Pickled Pepper Relish
 
Cook time
Total time
 
Serves: 4 sandwiches
Ingredients
  • 1 tablespoon caraway seeds
  • 3 whole cloves
  • 1 star anise
  • ½ tablespoon black peppercorns
  • ⅓ cup kosher salt
  • 1 small boneless pork shoulder (about 1½ pounds)*
  • 8 slices Fontina cheese (or another similar cheese)
  • 8 slices country bread (I used sourdough)
  • 4 tablespoons Pickled Pepper Relish (recipe follows) or jarred Italian cherry peppers, drained
  • 8 slices coppa or prosciutto
Pickled Pepper Relish
  • 1 cup jarred hot pickled peppers, such as Italian cherry peppers, peppadews, or pepperoncini
  • 2 tablespoon white wine vinegar
  • 1 teaspoon granulated sugar
Instructions
Sandwich
  1. *I made this sandwich with leftover pork for another 'wichraft recipe: Slow-Roasted Pork with Red Cabbage, Jalapenos, and Mustard.
  2. Preheat the oven to 250 degrees F. Combine the caraway seeds, cloves, star anise, and peppercorns in a spice grinder/coffee grinder (or, if you are going the old fashioned way, a motar and pestle) and grind the spices together until they become a coarse spice rub.
  3. Rub the pork well with the spice mixture, getting under the skin if you didn’t cut the skin off. Place the meat in a roasting pan or on a baking sheet with a cooling rack on top (like I did), and cover tightly with foil. Place in the oven for 4 hours, or until the meat is fork tender. Place the pork on a cutting board and slice or shred. Throw away any fat in the bottom of the pan.
  4. Now, if you have a sandwich press to use with this, great - heat it up according to the manufacturer's instructions. If you don't, though, there are still a few options. I used my range griddle and then just put my heavy French oven on top of the sandwiches to press them down, but you can use anything similarly heavy, or just use a regular frying pan with something heavy on top - the grate marks on the sandwich look pretty, but they aren't necessary. Whatever you are using, just make sure that it's nice and hot. There is no need to butter the bread or your sandwich press - the heat will release the bread easily.
  5. Place 1 slice of Fontina cheese on 4 slices of bread, then top it with the pork, relish, coppa or prosciutto, and the remaining slices of Fontina cheese. Cover with the remaining bread slices and place in the sandwich press or on your griddle or pan. Close the lid (or put your heavy pot on top) and apply a bit of pressure to the sandwich. Cook, without disturbing, for 5-8 minutes, until the bread is slightly golden and the cheese is nice and melted. I had to flip my sandwich halfway through cooking, as I wasn't using a true sandwich press, so take a look at yours and decide for yourself if flipping the sandwich is necessary. Slice in half and serve.
Pickled Pepper Relish
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/10/04/roasted-pork-and-prosciutto-sandwich-with-pickled-pepper-relish/