TRUFFLE ROAST PORK SANDO

Homemade rosemary focaccia, layered with truffle mayo, slow-roasted pork, herb oil, and a crisp fennel and apple slaw.

As someone whose job is to develop recipes and be creative with food, I find inspiration in all sorts of ways. Sometimes I’ll eat something at a restaurant that sparks an idea. Other times, I might come across something interesting while doom-scrolling. But this one was different.

I know that listening to someone talk about their dreams can be one of the most boring conversation topics, so I won’t bore you with the details (you might think of me differently if you got a glimpse into my subconscious). However, here’s a dream fact I found interesting: apparently, our minds can only dream about things we've previously seen or experienced. For example, we can’t invent ‘fake’ people in our dreams, they have to be people we’ve actually seen before.

So no, I won’t claim that this recipe came to me in a dream but I did have a dream about running a sandwich shop, and it got me thinking about what I’d put on the menu if that ever happened. This sandwich would definitely make the cut.

It starts with homemade rosemary focaccia, layered with truffle mayo, slow-roasted pork, herb oil, and a crisp fennel and apple slaw. A tantalising combination of flavours even Anthony Bourdain might not have dreamed this one up.

I’m going to walk you through every step so you can experience it yourself—because for now, at least, a LETSMUNCH sandwich shop is still just a dream.