Porchetta is a traditional Italian pork roast, typically made from a whole pork shoulder or belly, seasoned with rosemary, garlic, and fennel. It's slow-cooked to achieve juicy, tender meat with a golden brown, crispy, crackling skin. Known for its bold flavors, porchetta is often the centerpiece of Italian feasts and celebrations with broccoli rabe and roasted potatoes.

What sauce Goes with a porchetta sandwich?

For an authentic porchetta sandwich, there are several sauce options that complement the rich, savory flavors of the pork: Italian Salsa Verde : This vibrant, herb-packed sauce is a classic accompaniment for porchetta. Made with parsley, capers, garlic, and lemon, it adds a bright, tangy contrast to the richness of the meat, enhancing every bite.

What type of bread is best for a porchetta sandwich?

Ciabatta or focaccia are the most traditional choices for this sandwich because they’re sturdy enough to hold the juicy porchetta and toppings without getting soggy. However, you can also use a crusty Italian baguette or another artisan bread of your choice.

What cut of meat is Porchetta?

Porchetta is traditionally made from a boneless pork belly wrapped around a piece of pork loin . This combination gives the porchetta its characteristic balance of rich, fatty layers from the belly and leaner, tender meat from the loin.

Porchetta Sandwich with Italian Salsa Verde Recipe

Description

This Porchetta Sandwich perfectly combines crispy porchetta and flavorful toppings in crusty bread for the perfect sandwich combo. Simple yet bursting with traditional Italian flavors, this sandwich is a true delight!

Ingredients

Units Scale

Porchetta slices – about 4-6 ounces per sandwich (use my homemade porchetta recipe for the best results)
Ciabatta or focaccia bread – 1 loaf or 4 sandwich-sized pieces, lightly toasted
Fresh arugula – 1 cup, washed and dried
Homemade Italian Salsa Verde – recipe below
Extra virgin olive oil – for drizzling
Sea salt and black pepper – to taste
Optional toppings:
- Thinly sliced fennel for a crisp, fresh crunch.

Italian Salsa Verde (makes about 1 cup)

1 cup fresh parsley leaves, finely chopped
1 clove garlic, minced
1 tablespoon capers, rinsed and chopped
2 anchovy fillets, chopped (completely optional, but traditional)
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 lemon
Red pepper flakes (optional)
Sea salt and black pepper, to taste

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Instructions

Make the Salsa Verde:
- In a bowl, combine the chopped parsley, garlic, capers, and anchovies (if using).
- Add the Dijon mustard, red wine vinegar, lemon zest, and lemon juice. Stir well to combine.
- Gradually whisk in the olive oil until you reach a smooth, slightly thick consistency.
- Season with salt and pepper to taste. Set aside to let the flavors meld while you prepare the sandwich.

Instructions for the Sandwich

Prepare the Bread:
- Slice the ciabatta or focaccia in half horizontally to make sandwich pieces. Lightly toast the bread in the oven or on a grill until just crispy and warm. Drizzle with a little extra virgin olive oil.
Slice the Porchetta:
- Using a sharp knife, slice the porchetta into thin pieces. Aim for 4-6 ounces of porchetta per sandwich. Make sure to include some of the crispy, flavorful skin!
Assemble the Sandwich:
- Lay the porchetta slices on the bottom half of each bread piece.
- Top with a generous handful of fresh arugula.
- Drizzle the Italian salsa verde over the porchetta for a zesty, vibrant kick.
- Finish with a squeeze of fresh lemon juice, a drizzle of olive oil, and season with sea salt, black pepper, and red pepper flakes (if using) to taste.
Top and Serve:
- Place the top half of the bread on the sandwich, press lightly, and slice in half if desired. Serve immediately and enjoy!