Pastors Sandwich
Ingredients
• 1 mayor piece
(approx. 1.2 kg), without
Grease cap
• coarser sea salt
• Fennel seeds, roasted
• 4 Emmer ancient grain
Poles (alternatively
Baguette)
For covering:
• 2 tomatoes, diced
• 1 bunch of rocket, chopped
• 1 garlic clove,
finely chopped
• 2 red onions,
into fine rings
cut
• 6 large mushrooms
• 250 ml white wine vinegar
• Olive oil
• Sea-salt
• Pepper
• 2 tablespoons sugar
For the orange aioli:
• Juice and peel
of ½ untreated
Orange
• 2 cloves of garlic
• coarse sea salt
• 250 crème fraiche
• 50 g capers,
finely chopped
• Pepper
• 1 spring onion,
finely chopped
preparation
Trim the meat and rub with sea salt and roasted fennel seeds. Prepare a grill with a lid for indirect grilling and set it to around 100 °C. Grill the mayor's piece indirectly and slowly bring the core temperature to 57 °C. Then prepare the grill for direct grilling with high heat and sear the meat on all sides. Then let it rest for around 10 minutes.
Put the diced tomatoes, chopped rocket and finely chopped garlic in a bowl and mix. Season to taste with a little sea salt, pepper, olive oil and white wine vinegar and leave to infuse. Cover the red onion, which has been cut into very fine rings, with the remaining vinegar, stir in the sugar and leave to infuse until serving. Cut the mushrooms into slices approx. 3 mm thick. For the orange aioli, press the garlic and sea salt together with the back of a knife to form a paste. Mix the crème fraîche, garlic paste, capers, orange zest and juice well and finally season to taste with fresh pepper and spring onion. Brush the bread and mushroom slices with olive oil and roast over direct heat.
To serve, slice the meat thinly into slices about 5 mm thick. Cover the bottom half of the bread with the tomato and rocket topping and spread the meat on top. Now add the orange aioli and then the mushroom slices. Remove the red onions from the vinegar and spread them on the sandwich last.
