Porchetta Sandwiches
INGREDIENTS
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3 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
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3 tablespoons roughly chopped fresh sage
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2 tablespoons roughly chopped fresh rosemary, plus sprigs for brushing
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1 tablespoon fennel seeds, lightly crushed
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5 cloves garlic, peeled, plus 1 head, sliced in half
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Kosher salt and freshly ground black pepper
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One 6 1/2-pound bone-in pork butt
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1 new potato, sliced in half
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2 red bell peppers, seeded and cut into eighths
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1 yellow bell pepper, seeded and cut into eighths
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Baby arugula, for serving
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1 loaf ciabatta, sliced in half lengthwise, then sliced into 5-inch pieces
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