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Kicked-Up Portuguese Bifana from Ramsay Around The World

PORTAv 04861
PORTAv 04861

Cooking instructions

  1. Place the pork in a bowl and toss with mostarda, garlic and ¼ cup olive oil and let marinate in the refrigerator for at least 30 minutes, longer if you can.
  2. Heat a grill or grill pan over high heat, along with a cast iron skillet.
  3. In a small bowl, mix smoked paprika with a couple tablespoons of olive oil until smooth; set aside.
  4. Generously brush the cut insides of the bread with the paprika oil and season with salt. Place the bread, cut-side down, onto the hot grill. Grill until the bread is deeply toasted--you want it to be nice and crispy to build a base layer for the sandwich.
  5. Place the bell pepper, red onion, and chilis into a bowl and season with salt. Add a tablespoon of olive oil to the hot cast iron skillet followed by the vegetables. Toss and add a bit more olive oil, continuing to toss as they brown. Once softened and caramelized, add cilantro, a squeeze of lemon juice then toss to combine. Transfer to a plate and set aside. 
  6. Lay the marinated pork directly onto the hot grill grates (or grill pan) and season with salt. Brush the pieces all over with the paprika oil then flip after about 90 seconds of grilling. Season again with salt and brush again with more paprika oil. 
  7. Rub the prosciutto slices with olive oil and lay them on the grill to crisp up. 
  8. Once the pork slices are cooked through, begin to layer the pork and cheese slices, starting with the largest pork piece on the bottom. Lay a slice of cheese on top of the big pork slice, followed by another pork slice. Repeat with another slice of cheese and the last pork slice, then cover with an upside down pan to melt. 
  9. Spread a bit of mustard on the insides of the bread. Spoon a generous amount of the pepper mixture onto the bottom slice of bread and lightly season with salt. 
  10. Once the cheese has melted, remove the pork stack from the grill and set it on top of the peppers. Top with a handful of arugula, followed by the crispy prosciutto. Place the top bread and slice the sandwich in half, serve immediately while the cheese is still melty.

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