by ibbeachnana
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my 72 recipes »
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ibbeachnana's Notes:
Expand1 head escarole, cleaned and trimmed of tough leaves, torn into large strips Ask a question about this ingredient
3 cloves garlic, sliced Ask a question about this ingredient
2 tablespoons EVOO Ask a question about this ingredient
red pepper flakes Ask a question about this ingredient
Your favorite rolls or panini breads, tonight chicago rolls Ask a question about this ingredient
pepper Ask a question about this ingredient
slices of unsmoked provolone for each sandwich Ask a question about this ingredient
crispy pancetta, enough for each sandwich. Ask a question about this ingredient
1-1+1/2 pound porchetta, 3 thin slices for each sandwich. However much you feel right for each sandwich. Ask a question about this ingredient
Heat the olive oil and saute the garlic slices until fragrant, add some red pepper flakes, saute escarole until just wilted, remove from pan. Brush the pan olive oil over rolls and layer the pork, cheese, pancetta, and escarole. Brush olive oil over sandwich tops and grill until nicely toasted.
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I've added the porchetta recipe to my recipes here in case someone wants to see it, I assume that it can be viewed, not sure.