Open-faced sandwiches are favorites at diners and restaurants across the country. Such is the case with the following recipe for “Roasted Pork Loin with Romesco Sauce on Crostini” from Bill Niman and Janet Fletcher’s The Niman Ranch Cookbook (Ten Speed Press). A favorite at San Francisco’s Woodward’s Garden, this recipe can be used as an open-faced appetizer or an entree when replacing the toast with delicious Romesco sauce.

Serves 4 to 6

• 1/2 cup hazelnuts

• 2 red bell peppers

• 3 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoons fennel seeds

• 1 boneless center-cut pork loin roast, 3 to 3 1/2 pounds

• 6 sun-dried tomatoes packed in olive oil, drained (reserve 1/4 cup oil from sun-dried tomatoes)

• 1 cup loosely packed fresh cilantro leaves

• 2 teaspoons chopped garlic

• 1 small chipotle chile in adobo sauce, chopped

• 3 teaspoons sherry vinegar

• 1/4 cup plus 2 teaspoons extra virgin olive oil

• 2 handfuls of arugula, tough stems removed

• Kosher salt and freshly ground black pepper

• Garlic toasts (see below)


Garlic toasts:

• 1/2 cup extra virgin olive oil

• 12 slices dense country bread, each 1/2 inch thick

• 1 clove garlic, halved

To make the garlic toasts:

Heat the olive oil in a large skillet over medium heat. When nearly smoking, add the bread, a few slices at a time, and cook, turning once, for about 1 minute per side, or until golden brown on both sides. Transfer to a plate and rub one side with the cut sides of the garlic clove.

Preheat oven to 350 F.

Spread the hazelnuts out on a rimmed baking sheet. Toast in the oven for about 12 minutes, or until fragrant and golden. Let cool slightly. Working in batches, transfer the warm hazelnuts to a clean kitchen towel and rub vigorously between your palms to remove as much of the skins as possible. Set aside.

Increase the oven temperature to 450 F.

Put the bell peppers on the baking sheet. Place in the oven for about 20 minutes, or until the skins darken and blister. Transfer to a bowl and cover tightly with plastic wrap. Let sit for at least 10 minutes.

Combine the parsley, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and stir to mix. Rub the mixture over the pork roast, covering the entire surface evenly. Put the pork in a small roasting pan.

Roast for 15 minutes. Decrease the temperature to 350 F and roast for about 30 minutes more, or until a thermometer inserted into the center reads 145 or 150 F. Remove from the oven and let rest for 15 minutes.

Peel off the blistered skin from the bell peppers and discard the seeds and stems. Place the skinned hazelnuts in a food processor and pulse until finely ground. Add the sun-dried tomatoes and puree until smooth. Add the bell peppers, one at a time, and puree until smooth. Add the cilantro, garlic, chipotle chile, 2 teaspoons of the vinegar, and 1/4 teaspoon salt and pulse to combine. With the machine running, add 1/4 cup of the extra virgin olive oil and the reserved 1/4 cup oil from the sun-dried tomatoes in a slow, steady stream, processing until fully incorporated. Transfer to a small bowl.

Put the arugula in a bowl and add the remaining 2 teaspoons olive oil and 1 teaspoon vinegar. Toss to coat evenly. Season to taste with salt and pepper.

Cut the pork across the grain into 1/4-inch-thick slices. Spread equal amounts of the sauce over each toast. Top with a few arugula leaves and 1 or 2 slices of the pork. Arrange on a platter and serve.