PORCHETTA SANDWICH
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 12
Steps:
- Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice; set aside.
- Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula and sandwich together with remaining roll half; serve.
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Ssemanda Francis
[email protected]Hi Katie! Thanks for your feedback. I'm glad you enjoyed the porchetta sandwich overall. Yes, you can definitely reduce the amount of salt in the recipe to suit your taste.
Anthonia Washington
[email protected]This porchetta sandwich was a bit too salty for my taste. I think I'll reduce the amount of salt in the recipe next time.
babarbasheer
[email protected]This sandwich is a game-changer. The combination of flavors and textures is out of this world. I'm so glad I tried this recipe.
Jane Wambuh
[email protected]This porchetta sandwich is everything I dreamed of and more. The pork is tender and flavorful, the crispy skin is divine, and the bread is perfectly toasted. I'm already planning my next porchetta party!
Xhmed Tanvir
[email protected]I'm not a big fan of pork, but this sandwich was amazing. The flavors were well-balanced and the meat was cooked to perfection. I'll definitely be making this again.
Rahma Kamel
[email protected]This sandwich is pure perfection. The pork is tender and juicy, the crispy skin is to die for, and the bread is the perfect vessel for all the deliciousness. I'm already planning my next porchetta party!
miyas maharaj
[email protected]I've made this porchetta sandwich several times now and it's always a crowd-pleaser. Thanks for sharing the recipe, Alice!
RADHA KUMARI
[email protected]This porchetta sandwich was so good, I ate two of them! I'm definitely going to make this again soon.
Akash Harchand0786
[email protected]Hi Mark! Yes, you can omit the fennel from the recipe. You can substitute another herb that you enjoy, such as rosemary or thyme.
Ram Mahato
[email protected]I'm not a big fan of fennel, can I omit it from the recipe?
Arshad Tauqir
[email protected]Hi Susan! To get crispy skin on your porchetta, make sure to pat the pork dry before roasting. You can also score the skin with a sharp knife to help the fat render. Finally, roast the pork at a high temperature for the last 30 minutes of cooking.
Pranto 0987
[email protected]I had some trouble getting the crispy skin on my porchetta. Any tips?
Mike Westbrook
[email protected]This porchetta sandwich was a bit too fatty for my taste. I think I'll try a different recipe next time.
Peter Kumse
[email protected]I'm so happy to hear that you all enjoyed the porchetta sandwich recipe! It's one of my favorites too. :)
Amir Javed
[email protected]Wow! This porchetta sandwich is out of this world. The combination of flavors and textures is mind-blowing. I'm so glad I tried this recipe.
Kashif Husain
[email protected]This sandwich is everything I've ever wanted in a porchetta sandwich. The pork is tender and flavorful, the crispy skin is divine, and the bread is perfectly toasted. I'm already planning my next porchetta party!
Zehad Islam
[email protected]I followed the recipe exactly and it turned out amazing. The flavors were well-balanced and the meat was cooked to perfection. Highly recommend!
Nancy Mwikali
[email protected]This porchetta sandwich was a hit at my party! The pork was tender and juicy, and the crispy skin was perfection. I'll definitely be making this again.