Porchetta Sandwich Recipe
This Porchetta Sandwich brings together tender porchetta, toasted ciabatta or focaccia, peppery arugula, and a bright Italian Salsa Verde. Inspired by the porchetta panini you find in Rome, this version keeps the porchetta at the center while adding fresh toppings that complement the rich pork.
Servings: 4 servings
Ingredients
- 24 ounces Porchetta slices about 4-6 ounces per sandwich, use my homemade Porchetta Recipe for the best results
- 1 loaf Ciabatta or Focaccia bread lightly toasted
- 1 cup Fresh arugula washed and dried
- Homemade Italian Salsa Verde
- Extra virgin olive oil for drizzling
- Sea salt and black pepper to taste
Optional Toppings
- Thinly sliced fennel
Italian Salsa Verde
- 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
- ½ cup extra virgin olive oil
- Zest of 1 lemon
- Juice of ½ lemon
- Red pepper flakes optional
- Sea salt and black pepper to taste
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.
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!
Notes
- Use my Porchetta Roast recipe and serve on Crusty Bread or Foccacia. Pair with a side like Crispy Rice Salad (Italian Style).
- Lightly Toast The Bread: Toast the ciabatta or focaccia until warm and crisp before assembling.
- Slice The Porchetta Thinly: Thin slices make the pork easier to layer into the sandwich.
- Include The Crispy Skin: Add some of the crispy porchetta skin with the sliced meat for texture.
- Finish With Salsa Verde: Spoon the Italian salsa verde over the porchetta and arugula just before serving.
- Assemble Right Before Serving: Putting the sandwich together shortly before eating helps maintain the texture of the toasted bread.
Nutrition
Calories: 725kcal | Carbohydrates: 55g | Protein: 49g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 725mg | Potassium: 762mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1387IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 3mg
