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Porchetta Sandwiches Recipe

Porchetta Sandwiches Recipe

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Arthur Bovino

Porchetta Sandwiches

The reason this works as a great tailgating or casual party recipe is that you can do most of it ahead, and also because guests can help assemble their own and even customize. Porchetta sandwiches are best left simple in my opinion, but condiments like a grainy or Dijon mustard and add-ons like some garlicky sautéed greens or caramelized onions would be delicious as well.

Click here to see New Twists on Tailgating Recipes.


For the porchetta:

  • 2-3 pounds boneless pork loin round or pork shoulder
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons black pepper
  • ¼ cup fennel, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon fennel seeds
  • 4 cloves crushed garlic
  • 1 tablespoon olive oil
  • ¾ cup plus 1 tablespoon white wine

For the sandwiches:

  • 2 tablespoons olive oil
  • 8 ciabatta rolls, sliced in half and toasted
  • 2 cups baby arugula or wild rocket
  • Eight ¼-inch thick slices of porchetta


  • About 12 inches of kitchen twine


For the porchetta:

Start to slice into the pork loin about ½ inch away from the end of the longest side. It should be as if you are shearing ½ inch from the hunk of meat, but then continue to cut and unravel the loin so that you have 1 long flat piece of pork that is about ½-inch thick throughout.

Season the pork on both sides with the salt and pepper. In a food processor, combine the fennel, sage, rosemary, fennel seed, garlic, olive oil, and 1 tablespoon of white wine. Spread the mixture on 1 side of the pork loin. Roll it up like a burrito and secure with two pieces of kitchen twine. Refrigerate for at least 2 hours or up to overnight.

Preheat the oven to 375 degrees.

Roast pork for 30 minutes then pour the ¾ cup of white wine over the porchetta. Roast for another hour. You should insert a meat thermometer in the thickest part and make sure that it reads at least 145 degrees. Remove the pork from the oven and let it stand for 10 minutes before slicing.

For the sandwiches:

Drizzle olive oil on both sides of the bread. Top with arugula and porchetta slices. (And if you saved the pan juices, drizzle some of them over the meat.)

Recipe Summary

  • 1 (2 1/2 pound) boneless pork shoulder blade roast
  • olive oil
  • 1 tablespoon kosher salt, divided
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 orange, zested
  • 6 cloves garlic, minced
  • 2 teaspoons fennel seeds, lightly crushed
  • olive oil
  • ½ anchovy fillet
  • 1 teaspoon red pepper flakes, or to taste
  • ¼ cup white wine vinegar
  • ¼ cup chopped Italian parsley

Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.

Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.

Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.

Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.

Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.

Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

  • Roll: First, slice rolls in half lengthwise.
  • Apply Mayo: Second, spread 1 tablespoon of Garlic Lemon Aioli on cut sides of the rolls.
  • Porchetta: Then place 2-4 slices of porketta on the bottom of each of the rolls.
  • Fixings: Next, top porketta with 1/4 cup of baby arugula on each sandwich. Place red onion slices on top of the arugula. Finally, top with top half of the roll.


Looking for more? Check out all of Quick and Easy Recipes on It Is a Keeper.

Recipe Summary

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound beef round steak, cut into thin strips
  • 2 green bell peppers, cut into 1/4 inch strips
  • 2 onions, sliced into rings
  • salt and pepper to taste
  • 4 hoagie rolls, split lengthwise and toasted
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 teaspoon dried oregano

In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).

Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.

Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.

Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Homemade Focaccia

  • 4 ¾ &ndash 5.25 cups all-purpose flour
  • 2 packages active dry yeast
  • 2 teaspoons coarse sea salt or kosher salt
  • 2 teaspoons sugar
  • 2 cups warm water (120°F to 130°F)
  • ¼ cup olive oil
  • ½ cup finely ground cornmeal
  • Olive oil
  • 1 teaspoon coarse sea salt or kosher salt

In a large mixing bowl combine 2 1/2 cups of the flour, the yeast, 2 teaspoons salt and sugar. Add warm water and 1/4 cup oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal and as much of the remaining flour as you can. On a lightly floured surface, knead in enough of the remaining flour until a soft dough just forms (2 to 3 minutes). Transfer to a very large oiled bowl, turning once to oil surface. Cover bowl and refrigerate 6 to 24 hours. Bake until golden, 12 to 15 minutes. Remove bread from pans and cool completely on wire racks. When cool, cut each into 8 equal pieces.

Oil two 15x10x1-inch baking pans. Turn dough out onto a lightly floured surface and divide into two portions. Roll and stretch dough to fill the two prepared pan. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).

Preheat oven to 450°F. Lightly oil fingers and make indentations in dough brush focaccia lightly with oil and sprinkle with the 1 teaspoon salt.

Bake until golden, 12 to 15 minutes. Remove bread from pans and cool completely on wire racks. When cool, cut each into 8 equal pieces.

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Think of this as the ultimate Italian breakfast sandwich. Good porchetta is essential—use thick slices still warm from the oven, or gently warm leftover porchetta in a dry skillet over low heat. You’ll also need to make the Calabrian Chile Aioli.

What to buy: Kaiser rolls or brioche-style hamburger buns are both good choices. Whatever you do, avoid super-squishy supermarket hamburger buns.

Tips for Eggs and Pork

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Porchetta Sandwiches Recipe - Recipes

In a small bowl, combine your orange zests, fresh herbs, garlic, salt, chili flakes, and nutmeg. Set aside.

Lay out your pork belly, flesh side up. Roll your pork belly, stopping at the point where a part of the skin will be rolled into the flesh. Mark this as a guide, then turn the skin side up. Trim off the excess skin and fat using a sharp knife, then test roll to check. Set aside, ensuring that the belly will look like a rectangle. This will prevent the porchetta from having a gummy texture once consumed.

Still with the skin side up, score the pork skin in a crosshatch diamond pattern, making ⅛-inch deep cuts, about 1-inch apart. Flip to its underside and do the same to its flesh, only this time 1-inch deep cuts, 2-inch apart.

Sprinkle the prepared mixture all over the scored flesh of the pork belly. Roll tightly.

Tie pork with kitchen twine, then keep chilled for at least 6 hours (best if overnight) to marinate the flesh, while drying out the skin as much as possible.

When ready to roast the porchetta, preheat the oven to 250 degrees F and line a roasting tray with aluminum foil.

Set pork in a roasting pan, fat-side up. Roast for 2½ to 3 hours or until the internal temperature reads 160 degrees F.

Baste your porchetta skin with the olive oil occasionally.

Once your pork internal temperature reads 160 degrees F, increase the oven temperature to its highest setting and broil the porchetta for roughly 15 minutes or until the skin turns mahogany and crispy.

Remove from the oven. Let the meat rest for 30 minutes before slicing and serving.

Remove and discard the twine. Serve with any sauce and side salad of your choice and enjoy.


If you have ever traveled to Italy, you have probably seen trucks selling sandwiches, or paninis topped with sliced, succulent roasted pork. You couldn’t help but notice the many folks lined up to buy these delicious sandwiches which are created by roasting whole small pigs in special ovens built right into the trucks. These trucks are found at all special celebrations, on market days between the stalls of goods, and on busy weekend afternoons in crowded piazzas. A porchetta sandwich is uniquely delicious, and I never thought I would be able to replicate the flavor at home without roasting my own pig until I came across a method to oven roast a pork butt that has been stuffed with the same ingredients used to flavor the porchetta paninis of Italy.

This recipe creates a pork sandwich very similar in flavor to those tasty paninis, but with much less effort. You can ask your butcher to butterfly the pork roast for you to simplify preparation or you can easily do it yourself at home. I made these sandwiches for an afternoon of football for family members who raved about the delicious flavor and juicy slices of pork. I used crusty ciabatta rolls but any top quality crusty roll would work well for these sandwiches. The pork is so flavorful you really do not need any other embellishment, but we like to top the pork with spicy peppers packed in oil, or a spoonful of fried, sliced onions. I sent leftovers home with my family and they told me that the panini were even better reheated the following day!

Buon Appetito!
Deborah Mele 2011


Step 1

1. In a large skillet over medium heat, cook the onion, rosemary, bay leaf, salt, pepper, half of the garlic, half the cloves, and half of the fennel in two tbsp. of the olive oil until fragrant, about 3 minutes. Let cool.

2. While mixture cools, pound your piece of pork into a large, even, 1-inch-thick piece with a meat mallet. The more square the piece, the easier it will be to work with. Place meat on a large piece of plastic wrap.

3. Rub onion mixture into the surface of your pork, working it into the meat a bit.

4. Roll the meat into a tight spiral, tying it closed with kitchen string. If you roll it too loosely, the meat will dry out so do this carefully.

5. In a small bowl, combine the remaining olive oil, cloves, garlic, and fennel with a fork.

6. Rub oil mixture into the outside of the pork, working it gently into the meat. Cover tightly with plastic wrap and place in the fridge about 24 hours.

7. When you're ready to cook, take the pork out of the fridge to allow the meat to come to room temperature.

8. Preheat the oven to 300 degrees F.

9. Unwrap and place your rolled, tied pork into a roasting pan.

10. Cook pork until it's fall-apart tender. This should take 4-5 hours. During the last hour or so of cooking, cover the meat lightly with a tented piece of foil.

11. Remove meat from the oven and let it rest about an hour.

12. Serve on crusty Italian rolls and allow guests to choose their own toppings.

What to Serve With Porchetta

Some of my absolute favourite side dishes for porchetta are the Garlicky Rapini (a recipe that can be found in The Primal Gourmet Cookbook ), some perfectly roasted potatoes and a classic, Italian-style Salsa Verde, a recipe that can also be found in my cookbook.

Leftover porchetta is also incredible when reheated and crisped up in a skillet. It will last around 5 days in the fridge. You can add it to a frittata or serve it with some fried eggs in the morning. For something a bit more indulgent, try making porchetta sandwiches in your favourite bread, gluten-free or otherwise.

Watch the video: Πορκέτα Ρολό χοιρινό από πανσέτα στη σούβλα στα κάρβουνα σε κυπριακή ψησταριά φουκού - Porketta


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