Porchetta Sandwich Recipe
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
725 kcal
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Course
Main Course
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Cuisine
Italian
Porchetta Sandwich Recipe
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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!
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Ingredients
- 24 ounces porchetta about 4-6 ounces per sandwich, use my homemade porchetta recipe for the best results, slices
- 1 loaf ciabatta bread or 4 sandwich-sized pieces, lightly toasted, or focaccia bread
- 1 cup arugula washed and dried, fresh, 1 cup
- Italian salsa verde homemade
- extra virgin olive oil for drizzling
- sea salt to taste
- black pepper to taste
Optional toppings:
- fennel fresh crunch, thinly sliced, for a crisp
Italian Salsa Verde (makes about 1 cup)
- 1 cup parsley finely chopped, fresh leaves
- 1 clove garlic minced
- 1 tablespoon capers rinsed and chopped
- 2 anchovy fillet chopped (completely optional, but traditional
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ cup extra virgin olive oil
- lemon zest of 1
- lemon juice of ½ lemon
- red pepper flakes optional
- salt to taste, sea salt
- black pepper to taste, sea salt
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 Information
Show Details
Calories
725kcal
(36%)
Carbohydrates
55g
(18%)
Protein
49g
(98%)
Fat
34g
(52%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
22g
(110%)
Trans Fat
0.03g
(2%)
Cholesterol
103mg
(34%)
Sodium
725mg
(30%)
Potassium
762mg
(16%)
Fiber
2g
(8%)
Sugar
0.3g
(1%)
Vitamin A
1387IU
(28%)
Vitamin C
22mg
(24%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 55g | 18% |
| Protein | 49g | 98% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 103mg | 34% |
| Sodium | 725mg | 30% |
| Potassium | 762mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1387IU | 28% |
| Vitamin C | 22mg | 24% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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