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. Check out two more sammies and soup after the jump.
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