Pork Neck Sandwich with Scapece Courgettes and Melting Cheese

Method

1. Slice the courgettes lengthwise using a potato peeler to get thin strips.
2. In a pan, heat extra virgin olive oil with a crushed clove of garlic.
3. Fry the courgette strips in the hot oil until slightly colored and crispy.
4. In a bowl, prepare a marinade with vinegar, chopped garlic, and mint leaves.
5. Transfer the fried courgettes to the marinade and toss to coat; set aside.
6. Cut the bread in half and remove some crumb to make room for filling.
7. Toast the bread halves in a dry pan or on a griddle until golden.
8. Season the pork neck steaks with salt and cook in a hot pan with a little oil until well-browned and cooked through (thin steaks should be well-done).
9. Slice the melting cheese (scamorza) and place on the cooked pork; cover with a lid to melt the cheese.
10. Assemble the sandwich: place the pork with melted cheese on the bottom bread half, top with the scapece courgettes, and close with the top bread half.
11. Cut the sandwich in half and serve immediately.