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- 1/4 pound cooked porchetta, warm and sliced
- 1 sandwich bun, cut in half
- 1/4 pound braised rapini, optional
- 1 tablespoon grainy mustard, optional
- 1 tablespoon truffled mayonnaise (1 drop truffle oil mixed in with 1 tablespoon mayonnaise), optional
- 1 tablespoon parmigiano reggiano, shaved, optional
Directions:View on Closet Cooking
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