Porchetta Sandwich

This porchetta sandwich is made with leftover roast, salsa verde and crisp arugula, tucked into toasted ciabatta rolls with red onion for a quick, delicious meal.

You might also enjoy a steak sandwich, Rachel sandwich, Reuben sandwich, rotisserie chicken salad sandwich, or a hearty meatloaf sandwich.

Why You’ll Love It           

Fast to prepare: The sandwich only needs 5 ingredients and a few minutes to warm through.
Balanced flavor: The salsa verde and arugula lift the rich pork without overpowering it.
Perfect use for leftovers: Turns cold porchetta into a fresh warm meal the next day.
Great texture: Warm meat, soft bread and a bit of crunch from the onion.

Porchetta Sandwich Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ciabatta rolls: These bread rolls are sturdy enough to handle juicy meat and sauce.
Porchetta: Thinly sliced pork belly or roast with crispy edges gives deep savory flavor.
Italian salsa verde: This tangy green sauce is made with parsley, garlic, lemon and capers to add brightness to the sandwich (try my salsa verde recipe!)
Arugula: These greens add a peppery note and freshness to balance the meat.
Red onion: Thin onion slices bring sweetness and color, although you can omit the onion if you’re not a fan.

How to Make Porchetta Sandwiches

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Warm the meat: Lay sliced your cooked porchetta roast on a baking pan and warm it in the oven until heated through but not browned.
Toast the rolls: Split the ciabatta and toast lightly so the bread holds its shape.
Assemble the sandwiches: Spread salsa verde on each half of the bread, then layer arugula, porchetta and onions.
Finish and serve: Add an extra drizzle of salsa verde and enjoy right away. 

Substitutions and Variations

Bread options: You can swap ciabatta for crusty sourdough, kaiser rolls or soft brioche rolls if preferred. Or use a thickly sliced ciabatta loaf instead of rolls. Or why not make it a wrap? Not so Italian, but if you prefer wraps to bread, go for it!
Gluten-free: Use sturdy gluten-free buns or bread that can hold the fillings without falling apart.
Sauce alternatives: You can replace the salsa verde with basil pesto or chimichurri if you’d like a different flavor profile.
Meat variations: Shredded pork shoulder or leftover roasted turkey both work well when porchetta isn’t available.
Greens substitutes: You can use spinach or baby kale instead of arugula if you prefer a milder taste.
Swap the oven for the grill: The rolls and sliced porchetta could also be warmed/toasted on a grill on a low heat for 8 to 10 minutes, checking occasionally to avoid over toasting or cooking. This option is a timesaver depending on the size of your grill, as you can fit all the rolls and slices to warm/crisp simultaneously!

Serving Suggestions

With fries: Enjoy delicious polenta fries with homemade marinara. A few onion rings would be good too.
With veggies: Bitter greens such as blanched or sauteed broccoli rabe would be good with your porchetta sandwich.
With a salad: Serve a lemon and parmesan chopped salad or you could have a Caprese stuffed avocado half with it if you’re hungry!
Wine pairing: Try a Chianti or Barbera if you want red wine, or Prosecco if you prefer white.

How to Store Italian Porchetta Sandwiches

Store: Keep assembled sandwiches wrapped tightly or in an airtight container in the refrigerator and eat within 1 day for best texture.
Freeze: It’s best not to freeze fully assembled sandwiches since the bread would become soggy and the greens would wilt. You can freeze just the sliced porchetta for up to 2 months although the crispy cracklings will lose some of their crackle!
Thaw: Defrost the frozen meat overnight in the refrigerator before using.
Reheat: Warm the porchetta gently in a skillet or low oven, then rebuild the sandwiches fresh.