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Porchetta Inspired Sammie

Porchetta Inspired Sammie

with Sautéed and Potato Wedges

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Watch as we transform the humble ham steak into a porchetta-inspired sammie! Spicy lemon aioli, braised greens, and crispy onions bring it all up a notch, while classic potato wedges make delicious dippers!

Allergens:Wheat/BléEgg/OeufMilk/LaitSulphites/SulfiteMustard/MoutardeSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Ham Steaks

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

113 g

Kale, chopped

1 unit

Lemon

1 tsp

Chili Flakes

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

28 g

Crispy Shallots

(ContainsSoy/Soja)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

300 g

Yellow Potato

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories940 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber9 g
Protein47 g
Cholesterol120 mg
Sodium1720 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch wedges.Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

Peel, the mince or grate the garlic. Zest, then juice half the lemon (juice the whole lemon for 4 ppl). Finely chop the kale. Pat the ham dry with paper towels.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then the kale, garlic, Italian seasoning and half the lemon zest. Cook, stirring occasionally, until wilted, 2-3 min. Season with salt and pepper. Transfer cooked kale to a plate. Carefully wipe the pan clean.

4

Re-heat the same large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ham. Cook until golden-brown all over, 3-4 min per side. (TIP: Cook in batches for 4 ppl.)

5

While the ham cooks, add mayo, remaining lemon zest, 1/2 tbsp lemon juice and 1/4 tsp chili flakes to a small bowl (dbl all for 4ppl). Stir to combine. Split buns in half. Arrange on another baking sheet, cut-side up. Toast buns in top of oven, until golden brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

6

Spread 1 tbsp aioli over bottom buns. Top with kale, ham steak and crispy shallots. Divide ham sammies and wedges between plates. Serve with the remaining aioli for dipping.