Now that I had my porchetta, an Italian style slow roasted pork, it was time to start enjoying the leftovers! Given that my introduction to porchetta was by way of sandwich, I moved right on to the sandwiches and it is a good thing that the roast was so large as I have been enjoying different variations of porchetta sandwiches all week. I started out with simple version consisting of the oh so moist and tender porchetta in a soft and crusty bun along with a dollop of grainy mustard and a side of braised rapini, or broccoli rabe.
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