Mini Panini With Porchetta
Tenderloin & Caper Mayo
Moist homemade focaccia sandwiches with porchetta-spiced pork tenderloin, peppery arugula and a punchy caper mayo make a satisfying three-bite appetizer. If you want to save time, use small dinner rolls instead of making focaccia. The focaccia is an adaptation of Jim Lahey’s no-knead pizza dough, with the addition of olive oil and more yeast.
Ingredients:
Mayonnaise
1 cup (250 mL) mayonnaise (reduced fat is fine)
1/4 cup (60 mL) capers, rinsed, dried, chopped
1 tsp (5 mL) fresh lemon juice
Big handful washed baby arugula
Toothpicks and cornichons for serving
Directions:
For the focaccia, place flour, salt and yeast in a large mixing bowl. (Bowl should be big enough for the dough to quadruple in size.) With a sturdy wooden spoon, stir in 2 tbsp (30 mL) olive oil and water. With your hand or a pastry scraper, briefly knead the mixture in a bowl to achieve soft, shaggy and slightly sticky dough. Clean the sides of the bowl and cover tightly with plastic wrap. Let rise at cool room temperature for 16 to 24 hours.
Grease a 13 x 9-inch (33 x 23 cm) nonstick baking pan with butter. (This may seem excessive, but it will stick without it.) Pour in 2 tbsp (30 mL) olive oil, then scrape dough onto the pan. Rub top with remaining 1 tbsp (15 mL) olive oil. Press and pull the dough to fill the pan. Cover with plastic wrap and let proof at room temperature for 2 hours.
Preheat oven to 450°F (232°C).
Dimple dough firmly with fingertips, popping any air bubbles. Bake on the middle rack until puffed and golden, about 25 minutes. Remove from oven. Cool briefly before transferring to a cooling rack. Focaccia is best eaten the same day but to make in advance, wrap tightly in plastic wrap, place in a freezer bag and freeze up to 1 month.
For the pork, place tenderloins on a baking sheet. Season with salt and pepper. In a small bowl, mix olive oil, garlic, fennel, rosemary and chilli. Rub the paste all over the pork. Transfer pork to a freezer bag. Press out air, seal and refrigerate overnight.
Let pork sit at room temperature for 30 minutes. Preheat oven to 350°F (177°C).
Heat canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally until nicely browned all over, 6 to 7 minutes in total. Transfer to a roasting pan fitted with a wire rack. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for a medium, 20 to 23 minutes. Rest for at least 15 minutes before slicing. (If you are making it ahead, cool pork and wrap tightly in plastic wrap. Refrigerate for up to 3 days. Bring to room temperature before serving.)
When ready to serve, slice pork 1/3 inch (3 mm) thick. Cut focaccia into 24 even squares. Split focaccia squares in half. In a small bowl, mix mayo, capers and lemon juice. Smear focaccia bottoms generously with caper mayo. Top with pork slices and few arugula leaves. Affix focaccia tops with toothpicks and skewer cornichons on top.
Makes 24 mini panini
Ingredients:
Focaccia
3 1/3 cups (830 mL) all-purpose flour
1 1/2 tsp (7 mL) fine sea salt
1 tsp (5 mL) instant yeast
5 tbsp (75 mL) extra virgin olive oil, divided
1 1/2 cups + 1 tbsp (375 + 15 mL) water, at room temperature
Softened unsalted butter for greasing pan
Pork
Two 1 lb (455 g) pork tenderloins, trimmed, cut in half crosswise
Salt and freshly ground pepper to taste
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, grated on rasp
2 tsp (10 mL) whole fennel seeds, coarsely ground
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 tsp (1 mL) chilli flakes
1 tbsp (15 mL) canola oil
3 1/3 cups (830 mL) all-purpose flour
1 1/2 tsp (7 mL) fine sea salt
1 tsp (5 mL) instant yeast
5 tbsp (75 mL) extra virgin olive oil, divided
1 1/2 cups + 1 tbsp (375 + 15 mL) water, at room temperature
Softened unsalted butter for greasing pan
Pork
Two 1 lb (455 g) pork tenderloins, trimmed, cut in half crosswise
Salt and freshly ground pepper to taste
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, grated on rasp
2 tsp (10 mL) whole fennel seeds, coarsely ground
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 tsp (1 mL) chilli flakes
1 tbsp (15 mL) canola oil
Mayonnaise
1 cup (250 mL) mayonnaise (reduced fat is fine)
1/4 cup (60 mL) capers, rinsed, dried, chopped
1 tsp (5 mL) fresh lemon juice
Big handful washed baby arugula
Toothpicks and cornichons for serving
Directions:
For the focaccia, place flour, salt and yeast in a large mixing bowl. (Bowl should be big enough for the dough to quadruple in size.) With a sturdy wooden spoon, stir in 2 tbsp (30 mL) olive oil and water. With your hand or a pastry scraper, briefly knead the mixture in a bowl to achieve soft, shaggy and slightly sticky dough. Clean the sides of the bowl and cover tightly with plastic wrap. Let rise at cool room temperature for 16 to 24 hours.
Grease a 13 x 9-inch (33 x 23 cm) nonstick baking pan with butter. (This may seem excessive, but it will stick without it.) Pour in 2 tbsp (30 mL) olive oil, then scrape dough onto the pan. Rub top with remaining 1 tbsp (15 mL) olive oil. Press and pull the dough to fill the pan. Cover with plastic wrap and let proof at room temperature for 2 hours.
Preheat oven to 450°F (232°C).
Dimple dough firmly with fingertips, popping any air bubbles. Bake on the middle rack until puffed and golden, about 25 minutes. Remove from oven. Cool briefly before transferring to a cooling rack. Focaccia is best eaten the same day but to make in advance, wrap tightly in plastic wrap, place in a freezer bag and freeze up to 1 month.
For the pork, place tenderloins on a baking sheet. Season with salt and pepper. In a small bowl, mix olive oil, garlic, fennel, rosemary and chilli. Rub the paste all over the pork. Transfer pork to a freezer bag. Press out air, seal and refrigerate overnight.
Let pork sit at room temperature for 30 minutes. Preheat oven to 350°F (177°C).
Heat canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally until nicely browned all over, 6 to 7 minutes in total. Transfer to a roasting pan fitted with a wire rack. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for a medium, 20 to 23 minutes. Rest for at least 15 minutes before slicing. (If you are making it ahead, cool pork and wrap tightly in plastic wrap. Refrigerate for up to 3 days. Bring to room temperature before serving.)
When ready to serve, slice pork 1/3 inch (3 mm) thick. Cut focaccia into 24 even squares. Split focaccia squares in half. In a small bowl, mix mayo, capers and lemon juice. Smear focaccia bottoms generously with caper mayo. Top with pork slices and few arugula leaves. Affix focaccia tops with toothpicks and skewer cornichons on top.
Makes 24 mini panini
