If you have good porchetta and good bread, that’s all you need. You don’t need anything else. Sadly, we had neither this time (closest bakery was Park and Shop). So we had to spice this up a bit. We experimented with a herb butter version, but found this tomato mayonnaise a better mouthful.
Serves 2
Time: 🕰🕰
Effort: 💪💪
Ingredients:
Good crusty bread
Porchetta for 2 people
Condiments:
2 cavalo nero leaves
1 garlic clove
2 tablespoon mayonnaise
1 teaspoon tomato concentrate
Provolone cheese
1/2 endive
1 teaspoon sugar
3 tablespoons water
5g butter
Salt
Pepper
Method:
1. Boil cavalo nero leaves in salted water with 1 garlic clove, skin-on, until soft; set aside
2. Chop endive diagonally and add to pan with water, butter, sugar, and a pinch of salt. Cover and cook on medium heat, stirring from time to time, until water is gone, and endive is softened and caramelised
3. Mix mayonnaise and tomato concentrate
4. Pre-heat oven to 240’C
5. If using sub-par bread, brush olive oil on top and bottom; if using decent bread, no need
6. To assemble, cut bread in half
7. Brush both insides with the tomato mayonnaise
8. Add salt and pepper
9. On one side, add cavalo nero and caremlised endive
10. On the other, add provolone and porchetta
11. Combine
12. Bake in oven until warmed on the outside, while still room temperature on the inside: this makes the best sandwich
Nat & E Homecooking 