Crispy Porchetta & Fennel Sandwich
Tender pulled roast pork with crispy edges, sharp fennel slaw, and a hit of hot honey on toasted ciabatta. Serve with fries for the ultimate handheld meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 1 lb leftover roast pork (or rotisserie pork), shredded
- ½ medium fennel bulb, very thinly sliced
- 2 tbsp white vinegar
- 2 tbsp hot honey (or 1 tbsp honey mixed with pinch of cayenne)
- 2 rolls ciabatta rolls, split
- 1 cup fresh arugula
- 10 oz frozen french fries
- ¼ tsp red pepper flakes
Instructions
- 1
Start the fries in a second skillet or sheet pan at 400°F for 15 minutes until golden.
- 2
Toss fennel with white vinegar and a pinch of salt; let sit while you prep the sandwich.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- 4
Add shredded pork, breaking it into bite-sized pieces; cook until edges crisp, 4–5 minutes.
- 5
Toast ciabatta rolls cut-side down in the same skillet for 1–2 minutes until golden.
- 6
Spread hot honey on each roll, layer pork, then pickled fennel and arugula; sprinkle red pepper flakes.
- 7
Serve sandwich immediately with hot fries on the side.
Tools you’ll need
- 12-inch skillet
- sheet pan or second skillet
- oven (or toaster oven)
- tongs
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