Porchetta Sandwich

Instructions

1. Prepare the herb oil
   In a small bowl, combine the olive oil, minced garlic, chopped rosemary, sage, and lemon zest. Stir well and let sit for at least 10 minutes to allow the flavors to infuse.
2. Warm the porchetta
   Heat a large skillet over medium-high heat. Add the sliced porchetta to the pan and warm for 2-3 minutes per side until slightly crispy on the edges and heated through. If using cold porchetta from the refrigerator, you may need to heat it slightly longer.
3. Toast the bread
   While the porchetta is warming, lightly brush the cut sides of the ciabatta rolls with some of the herb oil. Place the rolls cut-side down in another skillet or on a griddle over medium heat. Toast until golden brown and crisp, about 2-3 minutes.
4. Assemble the sandwiches
   Spread a thin layer of stone-ground mustard on the bottom half of each toasted ciabatta roll. Layer with the warmed porchetta slices, dividing equally among the sandwiches. Top with thin slices of fennel and a small handful of arugula leaves.
5. Finish the sandwiches
   Drizzle the remaining herb oil over the arugula, season with a pinch of salt and freshly ground black pepper, and cover with the top half of the ciabatta roll. Press gently to compress the sandwich slightly.
6. Serve
   Cut the sandwiches in half diagonally if desired and serve immediately while the porchetta is still warm and the bread is crisp.