One standout recipe for me from the year long, Cook the Issue at Fine Cooking was the turkey porchetta with pancetta, I know, what happened to the pork? I was skeptical at first and found one of those small rolled turkey breast roasts to work with instead for just two of us and some leftovers I don't care for turkey breast meat, but this version was fantastic and tonight I am making porchetta paninis with wilted sweet escarole. I think that the porchetta offers enough flavor and seasoning so don't go crazy reseasoning things with salt and pepper. —ibbeachnana
head escarole, cleaned and trimmed of tough leaves, torn into large strips
cloves garlic, sliced
red pepper flakes
Your favorite rolls or panini breads, tonight chicago rolls
slices of unsmoked provolone for each sandwich
crispy pancetta, enough for each sandwich.
porchetta, 3 thin slices for each sandwich. However much you feel right for each sandwich.
Heat the olive oil and saute the garlic slices until fragrant, add some red pepper flakes, saute escarole until just wilted, remove from pan. Brush the pan olive oil over rolls and layer the pork, cheese, pancetta, and escarole. Brush olive oil over sandwich tops and grill until nicely toasted.