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A porchetta sandwich is the king of all sandwich recipes. We make ours with the most incredible porchetta – wonderfully tender with ultra-crispy skin – and some Italian salsa verde on pan-toasted sourdough bread. It's amazingly delicious!
Thinly sliced roasted pork belly (porchetta!) is literally the best sandwich filling ever. And once you take a bite, you'll agree that this is one incredible sandwich. The juiciest, most tender meat with crispy skin layered between sourdough bread and topped with Italian salsa verde is almost too good to be true.
Porchetta sandwiches are usually the domain of fancy delis and cafes, but there's no reason not to make them at home. Treat yourself to porchetta for dinner and enjoy the leftovers on sandwiches. You'll want to make extra so you'll get lots of sandwiches!
Whether you're making porchetta just for this recipe or you're lucky enough to have some in your fridge, you going to want to do whatever it takes to make this recipe. It's delicious!
How to make porchetta for sandwiches
We have a post about how to make the absolute best porchetta – with juicy meat and ridiculously crispy skin. We 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 influses the meat and the skin dries so it will crisp well, you bake it for several hours.
See this post for detailed instructions about how to make porchetta.
What goes into 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.
What kind of sauce goes well with porchetta sandwiches?
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 rich porchetta.
Garlic mayo, chive mayo, or chimichurri are other great options. Or you can go super simple and drizzle your bread with some extra virgin olive oil.
What to serve with a porchetta sandwich
Porchetta is very rich so you'll want something light and fresh to serve with your sandwich. We usually opt for one of these salads:
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- 16 slices porchetta
- 8 slices sourdough bread (toasted (gluten-free if needed))
- 1 recipe Italian salsa verde (recipe below)
Italian Salsa Verde
- ½ cup Italian parsley (finely minced)
- ¼ cup olive oil
- 2 tablespoons capers (finely minced)
- 1 clove garlic (grated on a microplane)
- ½ lemon (juiced)
- 1 pinch EACH: chili flakes and sea salt
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.