a while ago there was one of those 40% off borders coupons so we picked up this book:
it’s recipes from tom colicchio’s (judge on top chef) ‘wichcraft sandwich shops. the main reason i wanted to get this book is we already made one of the sandwiches in it, and that sandwich is one of the best sandwiches i’ve had. also, there are gorgeous pictures of every sandwich, which is always nice in a cookbook.
a lot of these sandwiches are pretty involved but the results are delicious so it’s worth it. i really love a good sandwich 🙂
slow-roasted pork with red cabbage, jalapeños, and mustard
from ‘wichcraft by tom colicchio with sisha ortuzar
makes four sandwiches
1 tbsp caraway seeds
3 whole cloves
1 star anise
1/2 tbsp black peppercorns
1/2 cup kosher salt
1 (1.25-1.5 lb.) boneless pork shoulder
2 cups shredded or thinly sliced red cabbage
1 tbsp extra-virgin olive oil
4 ciabatta rolls
2 tbsp dijon mustard
1 large jalapeño pepper, thinly sliced
1. preheat the oven to 250F. combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process utnil they have the courseness of salt. combine the spices with salt.
2. rub the pork vigorously with the spice mixture until completely covered. any spice mixture that doesn’t stick to the meat an be removed. place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours. the meat should be fork-tender and some of the fat should have rendered into the bottom of the pan. transfer the meat to a plate and discard the fat from the pan.
3. increase the oven heat to 350F. in a bowl, combine the cabbage, oil, and vinegar and season generously with salt and pepper. the cabbage should taste quite salty and tangy.
4. slice the ciabatta rolls in half. spread the mustard evenly across the bottom halves. using a couple of forks, pull the roasted pork apart and distribute some on the bottom and top halves.
5. place the bread in the oven and remove when the bread is lightly toasted and the meat is heated through. add the cabbage on the bottom halves and top withe jalapeño. close the sandwiches, cut into halves, and serve.
comments: yum, this sandwich is quite good. it’s a really nice combo of flavors and textures with the salty pork, tangy crunchy cabbage, spiciy jalapeños, sour mustard, and toasted ciabatta bread. good to have some kettle chips as a side too.
it’s not very difficult, but you gotta be home for a few hours while the pork cooks in the oven. the pork turned out a little bit too salty for our taste, so maybe next time i won’t rub in as much salt.