Description
A quick and delicious Porchetta Sandwich recipe featuring thinly sliced cooked porchetta, fresh herbs, and a flavorful garlic herb mayo, served on ciabatta buns or sandwich rolls. Perfect for a satisfying lunch or casual meal.
Ingredients
Scale
Sandwich
- 400g cooked porchetta, sliced thinly
- 4 sandwich rolls or ciabatta buns
- Optional: arugula or lettuce leaves
Garlic Herb Mayo
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Garlic Herb Mayo: In a small bowl, combine the mayonnaise, minced garlic, chopped parsley, chopped rosemary, lemon juice, salt, and pepper. Mix well until all ingredients are fully incorporated and the flavors meld together.
- Prepare the Sandwich Rolls: Slice each sandwich roll or ciabatta bun horizontally. Spread a generous amount of the garlic herb mayo evenly on both the top and bottom halves of each roll to infuse flavor and moisture.
- Assemble with Porchetta: On the bottom half of each roll, layer the thinly sliced cooked porchetta evenly to provide a hearty, flavorful base for the sandwich.
- Add Greens (Optional): If desired, place a few arugula or lettuce leaves atop the porchetta to add a fresh, slightly peppery crunch and balance out the richness of the meat and mayo.
- Close and Serve: Place the top half of each sandwich roll over the assembled ingredients. Serve the sandwiches immediately to enjoy the best texture and fresh flavors.
Notes
- Use thinly sliced porchetta for easier biting and better sandwich structure.
- Mayonnaise can be swapped with Greek yogurt for a lighter option.
- Fresh herbs can be varied—parsley and rosemary offer a classic taste, but thyme or basil also work well.
- Add pickled vegetables or sliced red onions for extra tang and crunch.
- Best served fresh; avoid making in advance to keep bread from getting soggy.
