Creato con AI
Italian Pancetta Brisket Melt with Giardiniera
50 min 1112 kcal a porzione Medio
Ingredienti
4 Porzioni
- beef brisket600 g
- ciabatta bread8 slices
- pancetta120 g
- provolone cheese120 g
- giardiniera (Italian pickled vegetables)80 g
- arugula40 g
- olive oil2 tbsp
- balsamic glaze1 tbsp
Istruzioni
- 1
Preheat your oven to 160°C (320°F).
- 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
Cover the pan with a lid or foil and transfer to the oven. Roast for
- 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
In a skillet over medium heat, cook the 120g pancetta until crispy. Remove and set aside on paper towels.
- 6
Slice the ciabatta bread (8 slices) and brush one side of each slice with the remaining 1 tbsp olive oil.
- 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
Top with the remaining ciabatta slices, oil side out.
