Fresh baguette
2 oz. roasted garlic aioli
2 oz. house-made goat cheese with herbs
6 oz. shaved porchetta di testa
3 oz. arugula
2 oz. pickled onions
1 oz. shaved cornichons
(few drops, to taste) olive oil
(few drops, to taste) sherry vinegar
(to taste) salt and pepper

1. Toast baguette and spread the garlic aioli on one side of the bread
2. Spread the house-made goat cheese on the other piece of bread
3. Shingle the porchetta along the baguette
4. In a small bowl, mix together the arugula, pickled onions, cornichons, oil, vinegar, salt and pepper.
5. Spread mixture over the porchetta to make the sandwich.