Turkey Porchetta And Sweet 'Scarole Paninis
- 1 head escarole, cleaned and trimmed of tough leaves, torn into large strips
- 3 cloves garlic, sliced
- 2 tablespoons EVOO
- red pepper flakes
- Your favorite rolls or panini breads, tonight chicago rolls
- pepper
- slices of unsmoked provolone for each sandwich
- crispy pancetta, enough for each sandwich.
- 1-1+1/2 pounds porchetta, 3 thin slices for each sandwich. However much you feel right for each sandwich.
- 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.
head, garlic, evoo, red pepper, favorite rolls, pepper, provolone, sandwich
Taken from food52.com/recipes/14234-turkey-porchetta-and-sweet-scarole-paninis (may not work)