Porchetta Inspired Sammie
with Sautéed and Potato Wedges
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Ham Steaks
2 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
113 g
Kale, chopped
1 unit
Lemon
1 tsp
Chili Flakes
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
28 g
Crispy Shallots
(Contains Soy)
1 tbsp
Italian Seasoning
(Contains Sulphites)
300 g
Yellow Potato
6 g
Garlic
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Instructions
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.
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.
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.
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.)
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!)
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.
