Porchetta Sandwich Recipe with Italian Salsa Verde
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A porchetta sandwich is the king of all sandwich recipes. Honestly, I’ve roasted a whole porchetta for dinner before, just to have leftovers for these. You only need a handful of simple ingredients to make something that tastes like it came from a fancy Italian deli. I’ll show you the way!
The first time I had a porchetta sandwich was at a tiny, unassuming spot in Vancouver called Meat & Bread. After waiting in a block-long line-up and ordering at the counter, I sat down to enjoy what was to become my all-time favorite sandwich. That memory is what inspired this porchetta sandwich recipe: impossibly tender meat with shatteringly crisp skin, piled onto sourdough and finished with a bright, herby Italian salsa verde (similar to chimichurri). It’s messy, rich, and absolutely perfect.
Sometimes I’ll roast a porchetta just to make these sandwiches. And if I’m already making porchetta for dinner, I always cook extra, because I know my family and I will be craving them the next day. They’re bold, indulgent, and one of those sandwiches that turns any meal into something special.
Ingredients for a porchetta sandwich
A porchetta sandwich is an incredibly simple affair. Thanks to wonderfully rich and tender meat, this sandwich needs little else.
- Bread. Traditionally, porchetta sandwiches start with an Italian bun like ciabatta. But we find that all that bun takes away from the porchetta, so we usually opt for some nice sourdough from our favorite bakery. Soft bread like brioche is another wonderful option.
- Sauce. Porchetta sandwiches are often served without any sauce. But we love spooning some Italian salsa verde over the porchetta as it cuts the richness and adds a wonderful flavor. You can also add a little mayonnaise if you’d like.
- Porchetta. This is what this sandwich is all about. You can either slice it into rounds or roughly chop it into small chunks, either way, it’s so good. If we’re making these sandwiches with leftovers (which we are) then we usually warm the meat gently before making the sandwiches. But it is also very good cold.
How to make porchetta for sandwiches
I have a post about how to make the absolute best porchetta – with juicy meat and ridiculously crispy skin. I love making porchetta for dinner and enjoying sandwiches with the leftovers for lunch.
Making porchetta takes a little time, but it is not overly difficult. You’ll need to prep and season the pork belly, then roll it into a tight log and tie it with butcher twine. After it sits in your fridge for 1-3 days, so the seasoning infuses the meat, and the skin dries, you bake it for several hours.
Sauce options
Italian salsa verde makes the best porchetta sandwich sauce. It’s a little like chimichurri and made with minced parsley, capers, garlic, lemon juice, olive oil, and salt. The bright flavor goes really well with the rich porchetta.
But I’ve also made porchetta sandwiches with chipotle mayo and garlic mayo, and they’re great that way, too. Another option is to switch up the meat in my gochujang fried chicken sandwich and make a version of it with pochetta. If you go that route, skip the frying and only use the sauces.
Porchetta Sandwich Recipe with Italian Salsa Verde
Ingredients
- 16 slices porchetta
- 8 slices sourdough bread (toasted)
- 1 recipe Italian salsa verde (recipe below)
Instructions
- Begin by mixing the Italian salsa verde ingredients in a small bowl.½ cup Italian parsley, ¼ cup olive oil, 2 tablespoons capers, 1 clove garlic, ½ lemon, 1 pinch EACH: chili flakes and sea salt
- Pile the porchetta on top of 4 slices of the sourdough. Divide the Italian salsa verde between the sandwiches then top with the remaining pieces of bread.8 slices sourdough bread, 16 slices porchetta
- Slice the sandwiches in half before serving them.
Video
Notes
Nutrition
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This is one of the most stunning sandwiches I’ve eaten! Perfect for lunch or dinner:)
Talk about decadent. Italian salsa verde is such a good idea…of course I love pretty much all Italian food. Thanks for such a tasty recipe.