Porchetta, Marinated Squash, and Mustard Greens on Ciabatta

Adapted by StarChefs.com
November 2013
Yield: 4 sandwiches

INGREDIENTS:

Porchetta
1 quart water
¼ cup kosher salt
2 tablespoons sugar
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 pound boneless pork loin , fat cap intact
1 sprig rosemary
2 sprigs thyme
5 sprigs flat-leaf parsley, finely chopped
5 cloves garlic, minced
2 tablespoons olive oil
Marinated Yellow Squash
1 pound yellow squash, halved lengthwise, seeded, and sliced into ¼-inch slices
2 tablespoons kosher salt
2 tablespoons minced shallots
1 teaspoon sugar
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
5 sprigs oregano, finely chopped
Brown Chicken Jus
2 skinned chicken leg quarters, , quartered
1 large carrot, cut into 2-inch pieces
1 yellow onion, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
8 ounces crushed tomatoes
1¾ ounces all-purpose flour
1 gallon chicken stock
garlic
flat-leaf parsley
thyme
bay leaf
To Assemble and Serve
Four 4-inch x 4-inch ciabatta rolls, split and toasted
2 tablespoons Duke's mayonnaise
2 cups chiffonade mustard greens
2 tablespoons Dijon mustard
¼ cup extra virgin olive oil
2 tablespoons finely diced shallots
salt
black pepper

METHOD:

For the Porchetta:
Combine water, salt, sugar, bay leaf, peppercorns, and fennel in a small bowl and stir until salt and sugar dissolve. Place pork in a small container and pour brine over pork to submerge. Cover with plastic wrap and refrigerate 24 hours. Heat oven to 325°F. For the marinade, combine rosemary, thyme, parsley, garlic, and olive oil in a small bowl. Drain pork, pat dry, and coat in marinade. Marinate 1 hour, until pork comes to room temperature. Transfer pork to pan lined with rack and roast until internal temperature reached 140°F, about 20 to 30 minutes. Rest pork 20 minutes before thinly slicing; reserve warm.

For the Marinated Yellow Squash:
Toss squash with salt, shallots, and sugar. Transfer to colander and drain liquid overnight. Toss squash with olive oil, vinegar, and oregano; cover and refrigerate.

For the Brown Chicken Jus:                                                                                                        
Heat a rondeau over medium-high heat. Add oil and sear chicken on all sides, until dark brown. Remove from heat. In a separate pan, sauté carrot, onion, and celery, until soft and lightly caramelized. Add mirepoix to seared chicken and return to heat. Using the liquid released from the mirepoix, deglaze bottom of rondeau. Add tomatoes and continue to deglaze. Stir in flour. Gradually add stock followed by garlic, parsley, thyme, and bay. Bring to boil; then reduce to a simmer. Reduce until jus coats back of wooden spoon, constantly skimming impurities from surface. Strain through chinois and season with salt; reserve warm. 

To Assemble and Serve:
Dress toasted sandwich rolls with mayonnaise and start building sandwiches with 4 ounces Porchetta per sandwich. Add ¼ cup Marinated Yellow Squash to each sandwich. Toss mustard greens with olive oil, shallots, salt, and pepper; add salad to sandwiches. Close sandwiches and serve with Brown Chicken Jus on side, or poured over the sandwiches.