By Chef Rebecca King

January 2021


  • 4 oz of The Bad Jew Porkstrami, per sandwich
  • ½ cup pea tendrils or any young tender green (arugula, spinach etc.)
  • 1 tbsp hot giardiniera
  • 1 oz shredded manchego
  • 1 slice roasted butternut squash
  • 1 small baguette or sandwich bread of your liking.
  • 1 tbsp cherry marmalade
  • 1 tbsp mayonnaise


  • Peel and slice butternut squash with a sprinkle of kosher salt and olive oil.
  • Bake at 400° F for 30 minutes or until fork tender.
  • Mix arugula and giardiniera. Shred Manchego. Sear porkstrami until crispy.
  • Spread cherry marmalade on the bottom.
  • Add a slice of squash, porkstrami, shredded manchego, fennel kraut, oiled arugula, spread the top half with mayo, close the sandwich, cut in half.
  • Enjoy!