This recipe uses leftover roasted pork, fennel, chili, and olives, so be sure to save two recipe cards. Source: Martha Stewart Living, January 2013. 1 hour 5 minutes prep time, 10 minutes cook time, serves 4. Ingredients: 1 head of garlic, coarse salt, extra-virgin olive oil, 1 red onion, halved lengthwise, 2 teaspoons Dijon mustard, 1/2 cup mayonnaise, 4 submarine rolls (10 to 12 inches long), split horizontally, 20 to 24 thin slices of roasted pork, roasted fennel, chili, and pitted olives (optional), 16 thin slices of prosciutto cotto or fontina cheese. Directions: 1. Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap tightly in foil. Roast until tender when squeezed, 50 to 55 minutes. 2. Meanwhile, brush onion with enough oil to coat and roast on edge of baking sheet until tender, 40 to 45 minutes. 3. When garlic is cool enough to handle, squeeze cloves from skins; mash lightly with a fork. Stir in mustard and mayonnaise. 4. Heat broiler. Spread garlic mayonnaise on bottom halves of rolls; top with pork, then vegetables, then cheese. Broil sandwiches until cheese is melted and bubbly, about 2 minutes, then roll up sandwiches.
26.04.2023 @ 22:56
This recipe uses leftover roasted pork, fennel, chili, and olives, so be sure to save two recipe cards. Source: Martha Stewart Living, January 2013. 1 hour 5 minutes prep time, 10 minutes cook time, serves 4. Ingredients: 1 head of garlic, coarse salt, extra-virgin olive oil, 1 red onion, halved lengthwise, 2 teaspoons Dijon mustard, 1/2 cup mayonnaise, 4 submarine rolls (10 to 12 inches long), split horizontally, 20 to 24 thin slices of roasted pork, roasted fennel, chili, and pitted olives (optional), 16 thin slices of prosciutto cotto or fontina cheese. Directions: 1. Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap tightly in foil. Roast until tender when squeezed, 50 to 55 minutes. 2. Meanwhile, brush onion with enough oil to coat and roast on edge of baking sheet until tender, 40 to 45 minutes. 3. When garlic is cool enough to handle, squeeze cloves from skins; mash lightly with a fork. Stir in mustard and mayonnaise. 4. Heat broiler. Spread garlic mayonnaise on bottom halves of rolls; top with pork, then vegetables, then cheese. Broil sandwiches until cheese is melted and bubbly, about 2 minutes, then roll up sandwiches.