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Porchetta-ish sandwiches with caper mayo and pickled fennel
Thin roast slices topped with savoury caper mayo and pickled fennel on a crispy kaiser bun.
YIELDS
2
Ingredients
Pickled Fennel
- 1/4 bulb fennel, thinly sliced
- 1/4 red onion, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Sandwiches
- 2 tablespoons mayonnaise
- 1 tablespoon finely grated Parmigiano-Reggiano cheese
- 1 tablespoon capers, finely chopped
- 1 1/2 teaspoons finely chopped parsley
- 1/2 lemon, zested
- Kosher salt and black pepper, to season
- 2 large buns, such as kaiser or Italian
- 1 tablespoon grainy Dijon mustard
- 6 to 8 thin slices Porchetta-ish Roast
- Sliced hot peppers in oil, optional
Directions
Pickled Fennel
- Toss the fennel, onion, and crushed red pepper flakes together and pack them into a two-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 two weeks.
Sandwiches
- Combine the mayo, Parmigiano-Reggiano, capers, parsley, and lemon zest in a small bowl. Season with pepper.
- 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 three or four slices of the Porchetta-ish roast as well as some of the pickled fennel and onion and a scattering of hot peppers, if desired. Enjoy!
