Panino with Porchetta

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Mix the garlic, Italian seasoning, salt, and olive oil in a small bowl, until a thick paste forms.

3. 3

   Rub the paste all over the pork shoulder and put it in a small roasting pan.

4. 4

   Roast for 20 minutes.

5. 5

   Reduce the oven temperature to 350 degrees F and continue to cook until tender and an instant-read thermometer registers 145 degrees F in the thickest part of the roast, about 50 minutes to 1 hour.

6. 6

   Remove the pork from the oven to a cutting board and let rest 20 minutes.

7. 7

   Cut the porchetta into thin slices.

8. 8

   Slice each piece of focaccia bread in half horizontally.

9. 9

   Combine the mustard and apricot jelly in a small bowl.

10. 10

    Spread both halves of the bread with the mustard mixture.

11. 11

    Put 1 slice of provolone and a few slices of porchetta on the bottom half of the bread and top with the second piece of focaccia.

12. 12

    Repeat with the remaining ingredients.

13. 13

    Arrange the sandwiches on a serving platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.