1 pk.                Miniat Fully Cooked Porchetta -X4168
6 oz.                 Mayonnaise
3 TBS.             Roasted garlic puree
¼ c.                 Grated Romano cheese
To taste          Salt and pepper
1 jar (12oz.)   Roasted red peppers, cut into strips
8 ea.                  Ciabatta rolls
16 slices          Provolone cheese

Reheat the Porchetta in it's vacuum bag in a steamer or in boiling water for 20 minutes. Remove the pork and juices from the bags.  Shred the pork into large chunks and pour the juices over it.  Reserve and keep warm.

Combine the mayonnaise, romano cheese and garlic puree; season with salt and pepper. Split and toast the buns.  Spread about 2 TBS. of the garlic mayonnaise on the bottom half of each roll.

Divide the pepper strips and pork evenly among the buns.
Top each bun with two slices of cheese and close the sandwich with the top half of the bun.  

Makes 8 sandwiches