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1
For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.
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2
Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt.
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3
Add 1 cup of the flour and whisk until smoothly combined.
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4
Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough.
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5
Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
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6
Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
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7
For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.
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8
Preheat the oven to 375 degrees F.
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9
Blot the roast dry.
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10
Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture.
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11
(Some will be finely ground, but you want the larger pieces to resemble cracked pepper.)
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12
Rub the pepper into the meat, saving what doesn't stick for the marinade.
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13
Heat a small saucepan over medium-low heat, and add the butter and garlic.
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14
Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.
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15
Sprinkle the pork with 1 teaspoon salt.
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16
Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil.
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17
Brown the meat quickly on all sides.
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18
Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes.
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19
Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture.
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20
Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.
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21
Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices.
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22
Refrigerate the pork until using.
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23
(The pork could also be sliced and served hot at this point.)
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24
For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl.
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25
Refrigerate until using.
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26
Heat a grill over high heat.
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27
Generously oil a baking sheet.
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28
Divide the flatbread into eight portions on the baking sheet.
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29
Press the dough into thin rounds, about 8 inches in diameter.
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30
Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups.
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31
Each flatbread will take about 2 minutes to cook.
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32
Slice the pork very thinly.
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33
Spread some aioli across the flatbreads and pile some pork on one side of each.
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34
Top with shaved Parmesan and a handful of arugula.
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35
Fold the sandwiches in half and pile them on a platter for serving.
