Porchetta Sandwich
This porchetta sandwich turns leftovers into something you’ll actually look forward to eating. It’s warm, flavorful and satisfying without taking much time to make.
Servings: 4
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
- 12 to 16 Slices porchetta sliced about ¼-inch thick
- 1 Cup arugula
- 1 Cup salsa verde (my recipe!)
- ½ red onion thinly sliced
- 4 ciabatta rolls
Instructions
- Preheat the oven to 300°F.
- Lay the sliced porchetta on a 9 x 13-inch or larger baking pan and roast for 8 to 10 minutes, only to remove the chill from the leftover porchetta and slightly warm the slices.
- Remove from the oven when done warming and set aside.
- Cut the ciabatta rolls in half and lightly toast if liked.
- Spread about a tablespoon of of salsa verde on the top and bottom of the ciabatta.
- Add ¼ cup of arugula to each ciabatta bottom, then top with 3 or 4 slices of porchetta.
- Add sliced red onions and then drizzle with more salsa verde, and serve immediately.
Notes
Slice when cold: Chilled porchetta is easier to cut into thin even pieces.
Avoid overcooking: The slices are already cooked so they only need to warm through, not brown. Check after 5 minutes to avoid overcooking.
Use quality bread: A sturdy roll keeps the sandwich from getting soggy.
Serve right away: The bread stays crisp and the flavors are at their best when eaten fresh.
Avoid overcooking: The slices are already cooked so they only need to warm through, not brown. Check after 5 minutes to avoid overcooking.
Use quality bread: A sturdy roll keeps the sandwich from getting soggy.
Serve right away: The bread stays crisp and the flavors are at their best when eaten fresh.
Nutrition
Calories: 247kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 708mg | Potassium: 153mg | Fiber: 1g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.1mg
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