- 48 ct. Sourdough Bread
- 48 oz. (Recipe) Nduja Sausage
- 3/4 c. Trade East Paprika
- 2 Tbsp. Trade East Smoked Paprika
- 2 Tbsp. Trade East Crushed Red Pepper
- 2 Tbsp. Trade East Ground Cayenne Red Pepper
- 2 tsp. Trade East Ground White Pepper
- 2 lb. GFS Whole Pork Belly
- 1 lb. Primo Gusto Prosciutto Ham
- 12 oz. Duck Fat Oil
- 2 oz. Roasted Garlic
- 72 ct. GFS Hardwood-Smoked Laid-Out Bacon
- 4 1/2 lb. Markon Essentials 6 x 6 Tomatoes
- 12 oz. Markon First Crop Green Leaf Lettuce
- 24 oz. (Recipe) Herb Mayonnaise
- 32 oz. GFS Heavy-Duty Mayonnaise
- 1/4 oz. Markon Basil, finely chopped
- 1/4 oz. Markon Parsley, finely chopped
- 1/4 oz. Markon Chives, finely chopped
- 1/4 oz. Markon Dill, finely chopped
- 2 tsp. Trade East Granulated Onion
- 2 tsp. Trade East Granulated Garlic
- 2 tsp. Kosher Salt
- 1/4 tsp. Trade East Ground White Pepper
(Recipe) Nduja Sausage
1. Place the paprika, smoked paprika, crushed red pepper, cayenne and white pepper in a stainless steel mixing bowl. Mix together until blended.
2. Dice the pork belly and prosciutto into 1/4" pieces. Keep separate when chopping. In small batches, place the pork belly in a food processor fitted with a metal chopping blade. Pulse chop into coarse granular pieces. Place in a
chilled electric stainless steel mixing bowl fitted with a paddle attachment. Place the prosciutto in the food processor. Pulse chop into coarse granular pieces. Add to the electric mixing bowl with the pork belly. Add the duck fat, garlic and seasoning mixture.
3. Mix on the lowest speed until blended. Do not over mix. The pork belly and prosciutto should be in small granular pieces small enough to be spreadable. Place in a nonreactive storage container. Refrigerate for 24 hours.
(Recipe) Herb Mayonnaise
1. Place all ingredients in a stainless steel mixing bowl. Whisk together until blended.
2. Transfer to a storage container. Cover, label, date and refrigerate until needed.
1. Toast 2 slices of bread on both sides under a heated salamander until golden brown.
2. Hand pinch 2 oz. of nduja into a heated nonstick saute pan over low heat. Cook until brown and just warmed through.
3. Spread the nduja out on top of one of the pieces of toast. Shingle 3 oz. of tomatoes and 3 slices of warmed bacon and 1/2 oz. of lettuce on one of the nduja.
4. Spread 1 oz. of herb mayonnaise on the second piece of toast. Place the top on the sandwich. Slice the sandwich in half diagonally. Place on a warm serving plate.