King of sandwiches

The best sandwich experience I’ve had was in N.Y. No surprise. I ordered a pastrami sandwich and got a pound of meat between the bread. They understood what is important on a sandwich – the filling. The bread is second.

We saw the master chef Mathias Dahlgren prepare this sandwich in a program last summer. I got his excellent cook book this autumn and now – finally – I took the time to prepare the delicacy. It will take some time but it is worth it. We used a wonderful home-baked sourdough bread with the same flavouring as the filling – fennel. The bread is almost too good to just play the supporting act…

Sandwich with slow cooked pork belly and onion confit.

  • 1 kg pork belly
  • 1 garlic, finely chopped
  • 5 g fennel seeds
  • 5 bay leaves
  • 1/2 dl chopped rosemary
  • 2 tbsp olive oil
  • salt and pepper
  • 2 onions
  • 2 dl olive oil

Pestle the herbs in a mortar. Use a knife and cut thin holes in the meat. Rub the herbs, finely chopped garlic, olive oil in the meat. Cover the rubbed pork with water and cook in oven, 150 degrees C for 3-4 hours. The meat should fall apart when done. Remove most of the fat and the bones. Slice the onions, put in a pot and cover with olive oil. Simmer for 2 hours without getting coloured. Let the onions dry and mix with the cold meat. (keep the olive oil from the onions. It has a wonderful flavour). Put the filled sandwich 3 min in oven, 200 degrees C before serving.

Music: Listened to Fläskkvartetten


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