For a dinner party we hosted the other night, Andrew prepared porchetta: pork tenderloin butterflied and stuffed with a garlicky, fennel concoction, then wrapped in pork belly and roasted. It was succulent. But really one of my favorite things about pork for dinner is leftover pork sandwiches. And believe me, we had a lot of leftovers. We even made soup!
It reminds me of that book Dear Mr. Henshaw, where a boy corresponds with the author of a book called Moose on Toast, dealing with the myriad ways to eat leftover moose. The sandwiches got more gourmet by the day. The most recent, pictured above, used Acme seeded sourdough rolls, Humboldt Fog cheese, and Dijon mustard.
Despite the boring bread, this was actaully my favorite: porchetta combined with the carrots and fennel we roasted, topped with Swiss cheese. The thinly sliced carrots were a creative and yummy addition.
The first night of leftovers, we had a different kind of Acme bread, along with aged gouda and arugula.
The soup was also a triumph: porchetta, sauteed leeks, kale, carrots, and saffron rice. Especially this rainy week, it was the perfect accompaniment to our sandwich dinners. So which would you rather eat?
Latest Comments