Savor the ultimate Porchetta Sandwich: thinly-sliced, slow-roasted pork belly and loin, paired with bright Italian salsa verde and tangy pickled onions. Perfect for transforming holiday dinner leftovers into an extraordinary meal or a standout dish for Game Day gatherings.

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The Irresistible Porchetta Sandwich: A Culinary Masterpiece

There’s a special kind of anticipation that builds after a magnificent feast involving slow-roasted meats. As soon as the main event concludes, my thoughts immediately turn to the next culinary adventure: the leftovers. Whether it’s crafting a luxurious Prime Rib Sandwich with a dollop of rich Pesto Rosso, assembling a comforting Turkey Croissant Panini, or, most exquisitely, building a Porchetta Sandwich, the day-after meal often holds a magic all its own. This article delves into creating what might just be the best Porchetta Sandwich you’ll ever experience, transforming succulent slow-roasted pork into a portable masterpiece.

A porchetta roast is a true showstopper on its own, an Italian culinary marvel featuring rich pork belly wrapped around a tender, herb-infused pork loin, all culminating in an incredibly crispy, golden crackling. This combination of textures and flavors—the meltingly tender meat, the burst of savory herbs, and the satisfying crunch of the skin—makes it an ideal candidate for an epic sandwich. Layering this exquisite pork onto crusty bread, then enhancing it with a bright, herbaceous Italian salsa verde and a vibrant pop of sweet-tangy pickled onions, elevates it to an art form. In fact, you might find yourself roasting a whole porchetta not just for the holiday dinner, but specifically for the joy of creating these sensational leftover sandwiches!

Crafting the Perfect Italian Salsa Verde for Porchetta Sandwiches

While its name might suggest a complex preparation, Italian salsa verde is remarkably simple to make and takes only a few minutes with a blender or food processor. This vibrant, fresh, and herbaceous sauce is the perfect counterpoint to the rich, savory depth of porchetta, cutting through the richness with its bright acidity and aromatic notes. It’s an indispensable component for balancing the flavors in our ultimate Porchetta Sandwich.

It’s important to distinguish Italian salsa verde from its Mexican counterpart, which typically features tomatillos and chilies for a spicier, tangier profile. The Italian version is a verdant, uncooked sauce built around fresh flat-leaf parsley and brined capers. Key ingredients include pungent garlic, bright lemon zest, high-quality extra virgin olive oil, and a touch of red wine vinegar for acidity. Crucially, traditional Italian salsa verde also incorporates anchovy fillets, which, despite common apprehension, are not meant to make the sauce taste fishy. Instead, they dissolve into the mixture, contributing an incredible depth of umami and savory complexity that truly elevates the sauce. If anchovies aren’t to your taste, or if you prefer a strictly herb-based sauce, feel free to omit them, though we highly recommend trying them for their nuanced flavor contribution.

When it comes to garlic, personal preference and the flavor profile of your porchetta will guide your choice. If you’ve prepared a porchetta using a recipe that infuses the meat with a prominent garlic-herb rub, such as our recommended porchetta recipe, one large clove of garlic in the salsa verde is often sufficient to complement rather than overpower. However, if your porchetta is more subtly seasoned, or if you simply adore a robust garlic flavor (in which case, we’re kindred spirits!), increasing the quantity to two large cloves will provide an extra punch of aromatic intensity to your salsa verde and, consequently, your sandwich.

Effortless Quick Pickled Onions: A Flavorful Shortcut

Traditional pickled onions, while undoubtedly delicious, typically require a simmering brine of sugar, salt, and vinegar poured over sliced onions, followed by a cooling period for the pickling process to take effect. This method, though effective, demands a bit of foresight and time. For those moments when a craving for the bright, acidic crunch of pickled onions strikes unexpectedly, or when time is of the essence, quick pickled onions offer a fantastic, no-fuss solution.

Our quick pickled onion method is wonderfully simple and efficient. Instead of boiling, we whisk together red wine vinegar, granulated sugar, and kosher salt to form a zesty brine. Thinly sliced red onions are then tossed directly into this mixture. Allowing the onions to sit at room temperature for just 40-60 minutes, with an occasional stir, yields beautifully vibrant and tangy results. While these quick pickles might not develop the same deeply saturated color or fully softened texture as those prepared with a hot brine over several hours, they retain a delightful crispness and deliver an immediate burst of sweet and tart flavor.

These speedy pickled onions are incredibly versatile, enhancing everything from sandwiches and tacos to salads, adding a welcome zing and a hint of sweetness. On a rich Porchetta Sandwich, they are particularly fantastic. Their bright, piquant flavor cuts through the richness of the pork belly and the savory notes of the loin, providing a refreshing contrast that elevates each bite. If the sweet-tart profile isn’t to your preference, or if you prefer a sharper, more pungent note, simply substitute with thinly sliced raw red onion, or omit them entirely to let the porchetta and salsa verde shine. However, we highly recommend their inclusion for a truly balanced and exciting flavor experience.

Assembling and Serving Your Ultimate Porchetta Sandwich

The foundation of any great sandwich is the bread, and for a Porchetta Sandwich, crusty ciabatta rolls are our top recommendation. Their rustic texture and airy interior provide the perfect sturdy yet yielding vessel to hold the generous fillings without becoming soggy. If individual ciabatta buns aren’t readily available at your local market or bakery, a large ciabatta loaf can be easily sliced into serving-sized sections. For an extra touch of warmth and crispness, lightly toast the ciabatta rolls before assembling your sandwiches.

When it comes to the porchetta itself, precision is key. For the best eating experience, slice the warm porchetta thinly, about 1/4-inch thick. This allows the tender pork loin and fatty belly to meld perfectly in each bite. Don’t forget the glorious crackling! Chop a bit of the crispy skin and sprinkle it over the sliced meat for an added textural dimension and intense savory flavor – it’s a small detail that makes a huge difference. To introduce a fresh, peppery element and a vibrant splash of green, layer a few baby arugula leaves onto the ciabatta before adding the porchetta. Finally, generously spoon on your homemade Italian salsa verde and scatter the quick pickled onions over the pork. The combination of succulent pork, herbaceous sauce, tangy onions, peppery greens, and crispy crackling creates a symphony of flavors and textures that is truly unforgettable.

While these Porchetta Sandwiches are incredibly satisfying on their own, a simple accompaniment can round out the meal perfectly. A pile of hot, crispy Herbed French Fries or a bowl of your favorite kettle-cooked potato chips are classic choices that provide a delightful crunch. For beverages, a cold glass of beer is an excellent pairing; we particularly enjoy a crisp pale ale with bright citrus notes, as its effervescence and subtle bitterness beautifully complement the rich pork. If you prefer a non-alcoholic option, a flavored Italian sparkling water, such as San Pellegrino’s Clementina, offers a refreshing, zesty counterpoint to the sandwich’s savory profile.

Porchetta sandwich with salsa verde and pickled onions on a ciabatta roll

Porchetta Sandwich with Italian Salsa Verde

by
Amanda Biddle

Juicy, slow-roasted porchetta meets a bright Italian Salsa Verde and crisp pickled onions in this Italian sandwich recipe.

Prep Time:
1 hour

Cook Time:
10 minutes

Total Time:
1 hour 10 minutes

Servings:
4 sandwiches

Ingredients

Quick Pickled Onions

½ medium red onion , thinly sliced
2 tablespoons red wine vinegar
1-1/2 teaspoon granulated sugar
½ teaspoon kosher salt

Salsa Verde

1 cup Italian parsley leaves , tightly packed
1 tablespoon red wine vinegar
2 tablespoons brined capers , drained
1 teaspoon lemon zest
2 anchovy fillets
1-2 large garlic cloves , peeled*
⅓ cup extra virgin olive oil
kosher salt and freshly-ground black pepper

Sandwiches

4 large ciabatta rolls
12-16 slices warm porchetta , 1/4-inch thick, plus crackling
1 cup baby arugula

Instructions

Make the Pickled Onions

In a medium bowl, whisk together red wine vinegar, granulated sugar, and kosher salt until dissolved. Add the thinly sliced red onion and toss gently to ensure all slices are coated. Let the mixture stand at room temperature for 40-60 minutes, stirring occasionally to distribute the brine evenly.

Make the Salsa Verde

In the bowl of a food processor or a blender, combine the tightly packed Italian parsley leaves, red wine vinegar, drained brined capers, lemon zest, anchovy fillets (if using), and peeled garlic cloves. Pulse the mixture until all ingredients are finely chopped but not pureed. Scrape down the sides of the bowl. With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the sauce comes together. Season the salsa verde to taste with kosher salt and freshly-ground black pepper, adjusting as needed.

Assemble the Sandwiches

Carefully slice open each ciabatta roll. Begin by layering fresh baby arugula leaves on the bottom half of each roll. Arrange 3-4 slices of warm porchetta over the arugula. If desired, chop some of the crispy crackling from the porchetta roast and sprinkle it generously over the sliced meat for added texture and flavor. Next, spoon a generous amount of the prepared Italian salsa verde over the porchetta. Finally, add a liberal helping of the quick pickled onions. Place the top half of the ciabatta roll, gently pressing down. Serve the Porchetta Sandwiches immediately for the best experience.

Notes

*The ideal amount of garlic for your salsa verde depends largely on the garlic intensity of your porchetta. If you’ve used our comprehensive porchetta recipe, which deeply infuses the meat with a rich garlic-herb rub, we recommend using just one large clove of garlic in the salsa verde to ensure a balanced flavor profile. If your porchetta has a milder garlic presence, or if you simply have an undeniable love for garlic’s pungent charm, feel free to increase the quantity to two large cloves for an extra flavor boost.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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