Porchetta, Marinated Squash, and Mustard Greens on Ciabatta

METHOD:

For the Porchetta:
Combine water, salt, sugar, bay leaf, peppercorns, and fennel in a small bowl and stir until salt and sugar dissolve. Place pork in a small container and pour brine over pork to submerge. Cover with plastic wrap and refrigerate 24 hours. Heat oven to 325°F. For the marinade, combine rosemary, thyme, parsley, garlic, and olive oil in a small bowl. Drain pork, pat dry, and coat in marinade. Marinate 1 hour, until pork comes to room temperature. Transfer pork to pan lined with rack and roast until internal temperature reached 140°F, about 20 to 30 minutes. Rest pork 20 minutes before thinly slicing; reserve warm.

For the Marinated Yellow Squash:
Toss squash with salt, shallots, and sugar. Transfer to colander and drain liquid overnight. Toss squash with olive oil, vinegar, and oregano; cover and refrigerate.

For the Brown Chicken Jus:                                                                                                        
Heat a rondeau over medium-high heat. Add oil and sear chicken on all sides, until dark brown. Remove from heat. In a separate pan, sauté carrot, onion, and celery, until soft and lightly caramelized. Add mirepoix to seared chicken and return to heat. Using the liquid released from the mirepoix, deglaze bottom of rondeau. Add tomatoes and continue to deglaze. Stir in flour. Gradually add stock followed by garlic, parsley, thyme, and bay. Bring to boil; then reduce to a simmer. Reduce until jus coats back of wooden spoon, constantly skimming impurities from surface. Strain through chinois and season with salt; reserve warm. 

To Assemble and Serve:
Dress toasted sandwich rolls with mayonnaise and start building sandwiches with 4 ounces Porchetta per sandwich. Add ¼ cup Marinated Yellow Squash to each sandwich. Toss mustard greens with olive oil, shallots, salt, and pepper; add salad to sandwiches. Close sandwiches and serve with Brown Chicken Jus on side, or poured over the sandwiches.