No Boloney.......

Nothing better than a good sandwich. The most versatile, diverse, and evolving creation in cooking.... EVER! There is a version of a sandwich in every city in every country in the world. They can be vegan, vegetarian, with as little as spread on one pice of whatever kind of bread you desire, to a pound of ground beef, smothered in cheese and onions, jammed into an under sized bun.

 Well, you won't see any of those here.

Nothing against peanut butter sandwiches, and burgers or any that lye between just that, I don't want to write about them anymore that you want to read about them. So not going to focus on them and start with  my top 5 list of favorite sandwiches and take it from there

1.Porchetta on crusty Italian bread with whole grain mustard
2. KentuckyHot_Brown
3.Smoked Brisket on Texas toast with Kansas City BBQ sauce and Carolina slaw
4.Vietnamese Banh Mi with Spicy Pickles
5.Philly Cheesesteak Whiz with.

Now instead of just writing out the procedure for these five sandwiches and taking some pictures, I am going to draw inspiration from 2 of the the five and come up with an original.

I will take the baguette and the pickles from the Vietnamese Banh Mi and will make a Pork loin in the style of .Porchetta to create what I call a Banchetta w/ my own spicy pickle recipe.....

 

Spicy Pickle

Ingredients

• 1lb shredded Cole slaw mix
• 1 medium shredded daikon radish
• 1 cup Shredded Carrot
• 1qt water
• 2 qt cider vinegar
• 1 qt rice vinegar
• 4 cups granulated sugar
• 1 onion sliced
• 7 cloves garlic
• 1 tablespoon cumin
• 1 tsp Asian five spice
• 2 tablespoons chili flakes
• 2 tablespoons sirancha chili sauce
• 2 tablespoons hot sesame oil
• 6 sprigs Italian Parsley

Mix your vegetables in a bowl with sirancha, and sesame oil....

In a pot add vinegars, spices, sugar, and parsley, then bring to a boil...

Simmer for 20 minutes then strain the liquid into the bowl with the vegetables and allow to cool to room temperature...

Once room temperature cover and refrigerate..

Pickles can be made days ahead, and hold for weeks.

Porchetta Style Pork Tender Loin

Ingredients

• 3 pounds boneless pork tenderloin
• Salt and pepper 
• 1 bunch Italian parsley
• 13 slices smoked bacon
• 1 pound ground pork sausage
• Wax Paper
• Aluminum Foil

We start with a typical pork tenderloin that can be bought at any grocery store. It should come in two pieces.

Clean, butterfly and overlap the two pieces, and season with salt and pepper...

 Cover entire surface of the butterflied loin evenly with pork sausage....

Then cover and press with whole leaves of Italian Parsley....

Now roll the loin tightly but gentle...

Set the loin aside and lay out a sheet of wax paper, then shingled your bacon onto the wax paper...

Place the rolled loin in the center of the sheet of bacon....

Now lift the side of the wax paper closest to you wrapping the loin with the bacon...

Be gentle but make sure it is tight, and do the same with the other side...

Now wrap loin in aluminum foil making sure to keep the loin and the bacon in tact....

Now cook wrapped for 2 hours on a covered charcoal grill or 1 hour in a 300 degree oven, then open the foil and cook another half hour or until bacon reaches desired crispness...

Remove from heat and rest for 20 minutes before slicing...

 Slice nice thick slices and serve on French baguette with mayo or mustard with spicy pickles...

 Seems like a lot of work for a sandwich, but it really isn't and it is so worth it if you take your time and do it right. And choose the right beverage you got some real love working here. Me and the guys chose a brew from the Philippines called San Miguel..

A pale Lager with decent but not over powering flavor works great with this sandwich.

And a similar Vietnam brew Called Saigon..

Give this recipe a try I promise you will be so happy that you did. Thank me later..

Bon Appetit!!!
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