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jalapeno peppers white vinegar white onion salt egg yolks garlic mustard extra-virgin olive oil canola oil freshly squeezed juice salt pork shoulder baguettes grated aged extra-virgin olive oil
Viewed: 45 - Published at: 8 years agoIngredients
- 4 or 5 jalapeno peppers
- 2 cups white vinegar
- 1/2 small white onion, thinly sliced
- 1 teaspoon salt, more to taste
- 2 egg yolks
- 1 small garlic clove, chopped
- 1/2 teaspoon Dijon mustard
- 13 cup extra virgin olive oil
- 13 cup canola oil
- Freshly squeezed juice of 1/2 lemon
- Salt to taste
- 3/4 pound pork shoulder, shredded
- 2 baguettes, ends trimmed, halved crosswise and lengthwise
- 1 cup grated aged Gouda cheese (about 4 ounces)
- 12 slices prosciutto (about 5 ounces)
- 1 teaspoon extra virgin olive oil
Method
- At least 2 days before serving time, prepare jalapenos, if desired: place peppers in a heatproof bowl.
- In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt.
- Pour liquid over jalapenos and let cool to room temperature.
- Cover and refrigerate for at least 2 days and up to 2 weeks.
- To make aioli in a food processor combine egg yolks, garlic and mustard.
- With motor running, add oils in a slow, steady stream.
- Blend in the lemon juice and salt.
- Refrigerate until ready to use.
- When you are ready to make sandwiches, seed 2 jalapenos and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapenos).
- Warm roasted pork in a microwave or small skillet.
- Spread the inside of the baguettes with aioli.
- Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapenos, prosciutto and pork.
- Top with remaining baguette half.
- Heat a large skillet over high heat.
- Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet).
- When pans are very hot, add oil to the larger skillet.
- Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten.
- Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.
