Peppered Pork and Parmesan Flatbread Sandwiches

Name: Peppered Pork and Parmesan Flatbread Sandwiches
Prep time: 7 h 50 min
Cook time: 7 h 50 min
Total time: 7 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 3 Tbsps apple cider vinegar; 40 grams arugula; 1 teaspoons freshly ground black pepper; 3 Tbsps black peppercorns; 406 grams bread flour; 5 Tbsps butter; 2 Tbsps canola oil; 2 Tbsps chopped fresh thyme; 1 clove garlic, finely grated; 6 cloves garlic, finely grated; 1 Zest and juice of lemon (2 tablespoons juice); 224 milliliters mayonnaise, such as Kraft Homestyle; 3 Tbsps extra-virgin olive oil, plus more for oiling; 6 Tbsps extra-virgin olive oil; 85 grams Parmesan, shaved thinly; 2 kgs pork loin roast, fat cap left on; 1 pinch Pinch of salt; 2 teaspoons salt; 8 servings Fine sea salt; 1 teaspoons sugar; 1 pinch Pinch of sugar

Peppered Pork and Parmesan Flatbread Sandwiches might be just the main course you are searching for. One serving contains 934 calories, 56g of protein, and 59g of fat. This recipe serves 8. If you have sugar, apple cider vinegar, pork loin roast, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 7 hours and 50 minutes. If you like this recipe, take a look at these similar recipes: Peppered Parmesan Breadsticks, Caesar Salad in Peppered Parmesan Bowls, and Polenta, roasted vegetables & peppered Parmesan crisps.

Instructions

Watch how to make this recipe.

Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt.

Ingredients you will need

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Bowl

Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Wooden Spoon

Whisk

Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.

Ingredients you will need

Dough

Punch

Equipment you will use

Ziploc Bags

For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.

Ingredients you will need

Pork Loin

Sugar

Salt

Dry Seasoning Rub

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade.

Ingredients you will need

Pepper

Peppercorns

Dry Seasoning Rub

Coffee

Meat

Equipment you will use

Mortar And Pestle

Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.

Ingredients you will need

Black Pepper

Vinegar

Butter

Garlic

Thyme

Equipment you will use

Sauce Pan

Sprinkle the pork with 1 teaspoon salt.

Ingredients you will need

Pork

Salt

Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.

Ingredients you will need

Pork Roast

Meat

Cooking Oil

Equipment you will use

Frying Pan

Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes.

Ingredients you will need

Pepper

Meat

Equipment you will use

Frying Pan

Oven

Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.

Ingredients you will need

Pepper

Meat

Roll

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)

Ingredients you will need

Meat

Pork

For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.

Ingredients you will need

Lemon Zest

Mayonnaise

Olive Oil

Garlic

Pepper

Aioli

Juice

Salt

Equipment you will use

Bowl

Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.

Ingredients you will need

Flatbread

Dough

Cooking Oil

Equipment you will use

Baking Sheet

Grill

Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.

Ingredients you will need

Flatbread

Equipment you will use

Grill

Slice the pork very thinly.

Ingredients you will need

Pork

Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

Ingredients you will need

Parmesan