Porchetta Melt With Fontina Cheese, Roasted Pepper And Pine Nut Pesto, Fresh Arugula And A Parmesan Crust

• pork loin Whole, with belly attached
• 12 tablespoons unsalted butter
• 12 tablespoons mayonnaise
• 16 slices bread suggested bread is a roasted garlic bread but French will do
• butter
• 24 ounces porchetta sliced
• 24 ounces Fontina cheese
• 8 tablespoons red pepper and pine nut pesto
• 2 cups arugula packed
• 4 cups Parmesan cheese shredded, not grated
• 1 pound ground pork
• 1 pound onions sliced thinly
• 1 pound fennel bulbs sliced thinly
• 1/2 cup fennel fronds finely chopped
• 2 tablespoons fennel seed toasted
• 2 teaspoons fresh rosemary chopped
• 1 teaspoon fresh thyme chopped
• 1 teaspoon fresh sage chopped
• 1/4 cup beaten eggs
• 1/2 tablespoon sea salt
• 1 tablespoon black pepper fresh cracked
• 1/2 tablespoon red pepper flakes
• 1/2 tablespoon lemon zest
• 24 ounces roasted red peppers cleaned and seeds removed
• 1/4 cup garlic
• 8 ounces white bread or French bread, crust removed and cut or ripped into 1/2 inch squares
• 1/2 cup pine nuts toasted
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/4 cup Parmesan cheese

1. In a large pot, saute ground pork in a slight amount of oil until brown. Remove from pan.
2. Add onions and fennel to pot and saute over medium/high heat until starting to soften. Add garlic and continue to cook until starting to slightly brown.
3. Add all remaining ingredients except eggs and cook for 15 minutes.
4. Remove from pan and cool.
5. Once cool, add beaten eggs and incorporate completely.
6. Trim the pork and score the rind. Unroll the roast so the skin side is down. Examine the belly portion and determine whether you need to trim away any of the top layer of fat. If the roast came without skin, turn it over and also trim away some of the fat from the top side if need be. How much you leave in place is a matter of personal preference. Ideally you want a layer just under 1/2-inch thick. If you've got a separate pork loin and pork belly, check that the outermost fat layer of the pork belly is less than 1/2-inch thick. If needed, trim it down.
7. Next, drape the belly (skin side up) around the pork loin (without tying it), just to get a sense of how it will fit. It doesn't have to be perfect, but if it extends more than 1 inch over the ends of the loin, trim it down and save the trimmings for another use. If there's a gap on the underside because the belly doesn't reach all the way around, that's fine.
8. Arrange the belly so it is skin side up on a stable surface and, using a box cutter, utility knife, or other razor-sharp knife, carefully (but firmly) score the rind in parallel lines about 1/2-inch apart, cutting through the rind and just into the fat (about 1/4-inch deep) without cutting through to the meat. The lines can go in any direction that appeals to you.
9. Flip the pork over and slightly "butterfly" into about half of the lion to allow stuffing.
10. Unroll the belly flap and sprinkle salt and pepper evenly over the belly and the roast, rubbing lightly so the seasonings adhere.
11. Spread stuffing evenly over the interior of the inside of the belly and into the loin.
12. Roll the flap around the loin. Secure the entire ensemble with kitchen string, tying loops at 1- to 2-inch intervals.
13. Season the surface of the roast lightly but evenly with salt and pepper, getting some into the score marks as well.
14. Set the roast on a tray or in a baking dish and refrigerate, uncovered or loosely covered, for 24 to 48 hours. Let the pork sit at room temperature for 1 to 2 hours before roasting.
15. Preheat the oven to 450 degrees and position rack in the lower third of the oven
16. Place the pork seam side down on a roasting rack in a sturdy roasting pan just large enough to accommodate it. Roast for 25 minutes and then reduce the oven temperature to 325 degrees (300 degrees convection). Continue to roast until an instant-read thermometer inserted into the center of the roast registers 140 to 145 degrees, another 3 hours or so, but it's a good idea to start checking the temperature after another 2 hours.
17. Allow roast to rest for at least 25 minutes before carving. 13. Carve into 1/4 inch slices with a sharp knife.
18. In a food processor combine ingredients in the following order, processing until smooth after each ingredient Garlic,Salt and pepper, 1/4 cup pine nuts, Red peppers, Parmesan, bread.
19. SLOWLY drizzle in the olive oil until all incorporated.
20. Chop remaining pine nuts and fold into mixture.
21. Allow to chill for at least 2 hours before use.
22. Mix ingredients vigorously to completely incorporate, making sure there are no lumps.
23. Generously Butter one side of each slice of bread with the butter/mayo mixture. Be sure to butter to the very edges.
24. Place Parmesan cheese in a shallow pan or sheet pan. Press buttered side of bread into parmesan firmly so cheese sticks to the butter. Assemble each sandwich in the following order:
25. Spread about 1 tablespoon of pesto on the unbuttered side of one slice of bread
26. Lay 2 slices of fontina cheese on pesto.
27. Place approximately 1/4 cup of fresh arugula on top of cheese.
28. Top arugula with 3 oz. of sliced porchetta
29. Cover porchetta with 1 slice of fontina cheese
30. Place second slice of bread, butter and Parmesan on the outside.
31. Heat griddle to about 340u0b0F.
32. Place sandwiches on griddle and allow to cook SLOWLY. If your heat is too high it will burn the cheese and the inside will not be hot.
33. Once Parmesan is golden brown, gently flip and repeat until cheese is melted and hot. Do not move sandwich until Parmesan cheese has browned.
34. If the cheese browns prior to the inside being hot and cheese melting, place pan with sandwiches in oven at 450u0b0 to allow to finish.
35. Remove from heat and allow to stand for 30 seconds before cutting. Cut with a sharp knife and enjoy.

pork loin, unsalted butter, mayonnaise, bread, butter, cheese, red pepper, arugula, parmesan cheese, ground pork, onions, fennel, rosemary, thyme, sage, beaten eggs, salt, black pepper, red pepper, lemon zest, red peppers, garlic, white bread, nuts, olive oil, salt, white pepper, parmesan cheese

Taken from www.yummly.com/recipe/Porchetta-Melt-With-Fontina-Cheese_-Roasted-Pepper-and-Pine-Nut-Pesto_-Fresh-Arugula-and-a-Parmesan-Crust-2271856 (may not work)