Porchetta Sandwich Recipe
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!
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 or 4 sandwich-sized pieces, lightly toasted
- 1 cup 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
- 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
- Bread choice: Ciabatta or focaccia is ideal, but you can also use a crusty Italian baguette.
- Customize: Play with the toppings to match your personal taste! Add extra greens or swap out condiments based on what you love.
- Leftovers: If you have leftover porchetta, these sandwiches are a fantastic way to repurpose it for an easy lunch or dinner.
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
