Zozzone-Style Porchetta Sandwich

Method

1. Slice the porchetta into thin strips or pieces.
2. Halve the bell peppers, remove the stem, seeds, and white pith, then cut into thin strips.
3. Slice the onion into thin strips, not too finely.
4. Heat olive oil in a pan over high heat, add the peppers, season with salt, and cook for a few minutes.
5. Lower the heat, cover, and let the peppers steam until softened.
6. Uncover, increase heat, add a splash of vinegar and a tablespoon of sugar, stir, and let the liquid evaporate until the peppers are glazed (total pepper cooking time: about 10 minutes).
7. In another pan, heat a little olive oil, add the onion, season with salt, and cook over medium heat until softened and lightly caramelized.
8. Reheat the porchetta slices in a dry pan over medium heat just until the fat renders slightly and the meat is warm.
9. Cut a bread roll in half and toast the cut sides on a griddle or in a pan until golden.
10. Spread a thin layer of mayonnaise on both toasted halves.
11. Place some caramelized onion on the bottom half, then add the warm porchetta pieces.
12. Add a small amount of truffle sauce over the meat.
13. Top with the glazed peppers.
14. Close the sandwich and press it briefly on the griddle (about a minute) to warm through and crisp the bread.
15. Serve immediately.