By Casa de Suna
Published Oct 06
We’d be hard-pressed to find a more satisfying lunchtime treat than our pork shoulder sandwiches.
Served on a fresh baguette with Dijon mustard and thinly sliced cornichons, the first bite will transport you directly to a Parisian boulangerie. We chose pork shoulder steaks because they’re an inexpensive but flavorful option, meaning you don’t need to save this sandwich for a special occasion. Best enjoyed on a Sunday afternoon when you’ve got some extra time and the inclination to indulge.
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How to Make It
Difficulty: Easy
Overall Time: 25 min + 1 hr 10 min resting time
Prep Time: 15 min
Cook Time: 10 min
Serves: 4
INGREDIENTS
- 3 boneless pork shoulder steaks, about ½ in thick and 8 oz (225 g) each
- 1 tsp dried juniper berries
- ½ tsp kosher salt
- ¼ tsp black peppercorns
- 2 tsp vegetable oil
- 2 tbsp butter
- 3 small thyme sprigs
- 1 garlic clove, peeled and crushed
- 1 fresh baguette, split in half lengthwise and cut into fourths
- Dijon mustard
- Thinly sliced cornichons
- Tender greens, such as mâche or arugula
INSTRUCTIONS
- Remove steaks from fridge and let come to room temperature for 1 hour before cooking.
- Crush juniper with salt and peppercorns using a mortar and pestle. Sprinkle all over both sides of steaks.
- Heat a large heavy-bottomed frying pan over medium-high heat. Add oil, then steaks. Cook until a deep brown crust forms, 3 to 5 minutes per side. Add butter, thyme and garlic to pan. Tilt pan towards you to pool butter, then baste steaks continually, using a large spoon, until butter is no longer foaming, 1 minute. Transfer steaks to a cutting board and let rest for 10 minutes.
- Slice pork very thinly. Brush cut sides of baguette with any pan juices, if desired. Spread with mustard. Build sandwiches with pork, cornichons and greens.
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