Italian Pancetta Brisket Melt with Giardiniera

Instructions

1. 1

   Preheat your oven to 160°C (320°F).

2. 2

   Season the 600g beef brisket with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe pan over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.

3. 3

   Cover the pan with a lid or foil and transfer to the oven. Roast for

4. 4

   5-3 hours, or until the brisket is tender and easily shredded. Let it rest for 10 minutes, then shred the meat using two forks.

5. 5

   In a skillet over medium heat, cook the 120g pancetta until crispy. Remove and set aside on paper towels.

6. 6

   Slice the ciabatta bread (8 slices) and brush one side of each slice with the remaining 1 tbsp olive oil.

7. 7

   To assemble each melt, layer shredded brisket, crispy pancetta, 15g provolone cheese, and 10g giardiniera on four slices of ciabatta (oil side out). Top with a handful of arugula (about 10g per sandwich) and drizzle with a little balsamic glaze.

8. 8

   Top with the remaining ciabatta slices, oil side out.

9. 9

   Heat a large skillet or grill pan over medium heat. Grill the sandwiches for 3-4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.

10. 10

    Slice and serve warm, garnished with extra arugula or giardiniera if desired.