Porchetta Melt With Fontina Cheese, Roasted Pepper and Pine Nut Pesto, Fresh Arugula and a Parmesan

Ingredients

• Pork Loin (Whole, with belly attached)
• 12 tbsp Unsalted Butter
• 12 tbsp Mayonnaise
• 16 Slices Bread (suggested bread is a roasted garlic bread but French will do)
• Butter
• 24 oz Porchetta (sliced)
• 24 oz Fontina Cheese
• 8 tbsp Red Pepper (and pine nut pesto)
• 2 cups Arugula (packed)
• 4 cups Parmesan Cheese (shredded, not grated)
• 1 lb Ground Pork
• 1 lb Onions (sliced thinly)
• 1 lb Fennel Bulbs (sliced thinly)
• 1/2 cup Fennel Fronds (finely chopped)
• 2 tbsp Fennel Seed (toasted)
• 2 tsp Fresh Rosemary (chopped)
• 1 tsp Fresh Thyme (chopped)
• 1 tsp Fresh Sage (chopped)
• 1/4 cup Beaten Eggs
• 1/2 tbsp Sea Salt
• 1 tbsp Black Pepper (fresh cracked)
• 1/2 tbsp Red Pepper Flakes
• 1/2 tbsp Lemon Zest
• 24 oz Roasted Red Peppers (cleaned and seeds removed)
• 1/4 cup Garlic
• 8 oz White Bread (or French bread, crust removed and cut or ripped into 1/2 inch squares)
• 1/2 cup Pine Nuts (toasted)
• 1/2 cup Olive Oil
• 1 tsp Sea Salt
• 1/2 tsp White Pepper
• 1/4 cup Parmesan Cheese
• Additional Items:
• Large Pot
• Small Bowl
• Baking Dish
• Food Processor
• Shallow Pan or Sheet Pan
• Griddle Topper (if using a grill)