Pork Loin Sandwiches with Radicchio-Carrot Slaw
This substantial sandwich is loaded with big flavors from the fig jam, mustard and radicchio-carrot slaw. The use of mustard and fig may sound surprising, but they add sweetness with a little zing. The pork cutlets called for here are thicker than scallops, but both cuts are sometimes referred to as “scallops.” If you don’t see cutlets on display, ask your butcher to cut slices 3/4 inch (2 cm) thick from the loin.
For the radicchio-carrot slaw:
- 2 cups (6 oz./185 g) shredded radicchio
- 3/4 cup (4 oz./125 g) shredded carrot
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. white wine vinegar
- 1 Tbs. coarsely chopped fresh flat-leaf parsley
- 1/2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 to 1/2 tsp. sugar (optional)
3 pork cutlets from loin or leg, each about 6 by 3 inches (15 by
7.5 cm) and 3/4 inch (2 cm) thick
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 6 Tbs. (3 oz./90 g) fig jam or preserves
- 12 slices coarse country bread, each about 1/3 inch (9 mm)
- 3 Tbs. Dijon mustard, or to taste
To make the slaw, in a bowl, combine the radicchio and carrot. Fold in the olive oil, then add the vinegar and parsley. Add the salt and season with pepper. Taste and adjust the seasoning, stirring in a little sugar if needed.
Generously season the cutlets on both sides with salt and pepper. Place a large, heavy fry pan over medium-high heat and warm the olive oil. When the oil is shimmering, place the cutlets in the pan without letting them touch and cook without moving them until golden brown underneath, about 3 minutes. Turn and cook until golden on the other side, about 3 minutes more. Reduce the heat to very low and continue to cook the cutlets, turning them once, until springy to the touch, about 5 minutes. Transfer to a cutting board and let rest, uncovered, for 5 to 10 minutes. Cut the pork on a very steep diagonal into slices about 1/4 inch (6 mm) thick.
Spread 1 Tbs. of the fig jam on each of 6 bread slices. Spread the mustard on the remaining 6 slices. Divide the pork among the jam-covered slices, then top with the slaw and the remaining bread slices. Serve immediately. Serves 6.
A note from the butcher: Let the pork cutlets come to room temperature before cooking. Be sure to panfry the pork gently and monitor it carefully; it can overcook quickly. Remember, too, that the meat will continue to cook once it is removed from the heat.
–Mark Cacioppo, Ottomanelli Brothers, New York, NY
Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, 2011).