Flavor-Packed Pork Sandwiches with Tangy Caper Mayo and Quick-Pickled Fennel

Thinly carved roast pork, a savory caper-Parmesan mayo, and quick-pickled fennel and onion come together on a toasted bun for a satisfying sandwich.

Info

• Cook time: 35 minutes
• Total time: 3 hours 45 minutes
• Yield: 2 servings

Ingredients

Quick Pickle

• 1/4 bulb fennel, thinly sliced
• 1/4 red onion, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup (120 milliliters) white vinegar
• 1/4 cup (60 milliliters) water
• 2 tablespoons sugar
• 1 tablespoon kosher salt

Sandwiches

• 2 tablespoons mayonnaise
• 1 tablespoon capers, finely chopped
• 1 tablespoon finely grated Parmigiano-Reggiano
• 1 1/2 teaspoons finely chopped parsley
• 1/2 lemon, zested
• Freshly ground black pepper
• 2 large buns, such as kaiser or Italian
• 1 tablespoon grainy Dijon mustard
• 6 to 8 thin slices Porchetta-ish Roast, recipe follows
• Sliced hot peppers in oil, optional

Porchetta-ish Roast

• 5 1/2 pounds (2 1/2 kilograms) boneless pork rib roast, preferably with fat cap
• Kosher salt and freshly ground black pepper
• 2 tablespoons fennel seeds
• 1 teaspoon crushed red pepper flakes
• 2.6 ounces (75 grams) thinly sliced pancetta, diced
• 1 tablespoon finely chopped rosemary
• 6 cloves garlic, minced
• 3 mild Italian sausages (3 1/2 ounces/100 grams each), casings removed
• 1/2 cup (40 grams) finely grated Parmigiano-Reggiano
• 2 medium red onions, cut into 8 wedges
• 1 fennel bulb, cut into 16 wedges and fronds reserved
• 2 tablespoons olive oil
• 1/2 cup (125 milliliters) dry white wine

Instructions

1. Make the pickle: Combine the fennel, onion, and crushed red pepper flakes in a 2-cup jar or sealable container and pack them in. In a small saucepan, stir together the vinegar, water, sugar, and salt and bring to a simmer over medium-low heat, cooking until the sugar and salt dissolve. (You can also microwave the mixture for 30 to 45 seconds, then stir until dissolved.) Pour the hot liquid over the fennel and onion so everything is submerged, then let it cool to room temperature. Seal the container and refrigerate for at least 30 minutes for a light pickle, or up to 2 weeks.
2. Make the sandwiches: In a small bowl, stir together the mayo, capers, Parmigiano-Reggiano, parsley, and lemon zest, then season with pepper. Split the buns and toast or grill them if you like. Spread the mayo mixture on one side of each bun and mustard on the other. Pile 3 or 4 slices of the Porchetta-ish Roast onto each bun, add some pickled fennel and onion, and scatter with hot peppers if desired.
3. Heat the oven to 450 degrees F.
4. Set the pork roast on a sturdy work surface. If there is a fat cap, lightly score a checkerboard pattern into the fat with a sharp knife. Butterfly the roast by slicing horizontally almost all the way through, about two-thirds of the way down. Unroll it and keep slicing horizontally until it lies flat. Season with salt and pepper and set aside.
5. In a dry skillet over medium heat, toast the fennel seeds, crushed red pepper flakes, and 1 teaspoon pepper until fragrant, 30 seconds to 1 minute. Move them to a large bowl and set aside.
6. Put the pan back over the heat and add the pancetta and rosemary. Cook just until the pancetta is crisp, 1 to 2 minutes, then add to the bowl with the spices to cool.
7. Once cool, add the garlic, sausage meat, and Parmigiano-Reggiano and mix just to combine. Spread the sausage mixture over the prepared pork and press it into an even layer. Roll the roast back up and tie it with a few pieces of kitchen twine.
8. Put the onions and fennel in a 9-by-13-inch baking pan or roasting pan and toss with 1 tablespoon of the oil. Set the roast on top of the vegetables, drizzle with the remaining tablespoon of oil, and season with salt and pepper. Pour the white wine around the roast.
9. Roast for 30 minutes, then lower the heat to 325 degrees F and keep cooking until the internal temperature reaches 160 degrees F, 1 hour and 15 minutes to 1 hour and 30 minutes. If the pan runs dry and the vegetables start to catch, add a splash of water to the bottom.
10. Cover the pan loosely with aluminum foil and let it rest for 20 minutes. Slice and serve scattered with the reserved fennel fronds.