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Fresh Porchetta Pork Roast T76Vkg 77 TAKE IT, MAKE IT, LEARN IT “I love porchetta sandwiches because they are the ultimate Italian sandwich." - JOEY IUGLIO, Grandson of Tommy Long ET COOKING! PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY NOVEMBER 30"* TO WEDNESDAY DECEMBER 13", 2023. Longo's Ajvar 290g jar selected varcties 59 + JOEY’S PORCHETTA SANDWICH WITH AJVAR Prep: 10 min Cook: 2 hr 15 min Serves: 4 with leftovers for more 1Longo's Porchetta Roast (about 1.5kg) 1/2 cup Longo's Mild or Hot Ajvar WA eup mayonnaise 4 Longo's Baguette Buns, Ciabatta Buns or Everything Buns 1pkg (2959) Longo's Rapini with Roasted Garlie, coarsely chopped and heated 4 slices Longo's Italian Provolone Cheese Place porchetta on rack lined with parchment paper in roasting pan. Add about 1 cup of water to the bottom of the pan. Cover with foil. Roast in preheated 350°F oven for about 2 hours or until thermometer inserted into thickest part of roast reads 165°F, which will give you sliceable, tender meat. Uncover and roast for another 15 minutes to crisp slightly. Transfer roast to cutting board and let rest for 20 minutes before slicing. Remove netting and fat topping. Thinly slice one-third of the roast and reserve remaining roast for another meal. Stir together ajvar and mayonnaise: set aside. Cut buns and spread half of the ajvar onto bottom of buns and place on baking sheet, Top with rapini. Mound slices of porchetta onto sandwich bottoms and top with provolone Place in preheated 400°F oven for about 5 minutes or until cheese melts slightly. Meanwhile, spread remaining ajvar on top buns. Place top buns onto sandwiches; cut in half and serve. Veggie Variations: Substitute Longo's Broccolini (285g pkg) or Longo's Grilled Vegetables (385g pkg). coarsely chopped and heated, for the rapini
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