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–+ servings
A porchetta sandwich cut in half.

Porchetta Sandwich Recipe with Italian Salsa Verde

Yield: 4 porchetta sandwiches
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
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!

Ingredients

  • 16 slices porchetta
  • 8 slices sourdough bread, toasted
  • 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

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.

Notes

See our post on how to make the best porchetta with ultra-crispy skin!
Serving: 1 sandwich, Calories: 505kcal, Carbohydrates: 75g, Protein: 16g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 2mg, Sodium: 806mg, Potassium: 229mg, Fiber: 4g, Sugar: 4g, Vitamin A: 646IU, Vitamin C: 18mg, Calcium: 75mg, Iron: 5mg