Best 4 Peppered Pork And Parmesan Flatbread Sandwiches Recipes

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES

Steps:

• Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
• Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
• Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
• Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
• Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
• Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

FOUR-CHEESE FLATBREADS

Steps:

• Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
• Let cool for a few minutes, then cut and top with more black pepper.

ROAST PORK AND PEPPER SANDWICHES

Steps:

• Season pork generously with salt and pepper. Heat olive oil in a large skillet over medium heat for a minute, then add pork. Lightly brown on all sides, about 15 minutes. Remove and cool.
• Enshroud in three layers of plastic wrap, creating a waterproof straitjacket.
• Put a trivet in a roomy pot and place pork on top. Cover with water and place a weight - like a small plate - on top to submerge it. Turn heat to low and bring water to between 170 and 180 degrees - well below a simmer. If a thermometer shows the water is hotter, add ice cubes or cold water. Poach 2 hours.
• While pork is cooking, put garlic in a small pot and cover with oil. Place over low heat and cook until soft but not colored, about one hour.
• Mix vinegar, sugar, chili, cinnamon, star anise and Sichuan peppercorns in a pot. Bring to boil over high heat. Boil 10 minutes, strain and discard spices.
• Remove garlic from oil, and purée it with the vinegar mixture in a blender until silky and loose. Add salt and coloring, if using, and blend again. Taste and add more salt, if needed, and coloring if the sauce is not stop-sign red. (This can be kept for up to 3 or 4 days in the refrigerator.)
• Stick an instant-read thermometer in the center of the pork through the plastic. It should read 150 to 155 degrees. (If not, wrap with another layer of plastic and return to the pot.) Plunge the wrapped pork into an ice bath until chilled. (Once cold, the pork can be stored in the refrigerator overnight.)
• Heat oven to 425 degrees. Unwrap pork, put it on a rimmed baking sheet and bake for 12 minutes. Remove, and generously coat the pork with the sauce. Return to oven and cook until glaze is dark and sticky sweet, 7 to 9 minutes.
• Thinly slice pork against the grain. Sprinkle each slice with Maldon salt. Put about 1/4 pound of pork, a tablespoon or more each of roast peppers and broccoli rabe into the rolls.