Porchetta Sandwich with Salsa Verde

porchetta sandwich with salsa verde
porchetta sandwich with salsa verde. Grilled Cheese Social
  • 2 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 2 hrs
  • Yield: 1 sandwich (1 serving)
Ratings (4)

Aromatic shaved porchetta, tart salsa verde, sweet cherry tomatoes and crunchy airy bread make this popular sandwich super flavorful and delicious. 

What You'll Need

  • For the Porchetta:
  • 1 pork shoulder (butterflied)
  • 5 tbsp. olive oil
  • 2 tbsp. ground fennel
  • 3 tbsp. dried rosemary
  • 4 garlic cloves (minced)
  • 1 tbsp. crushed red pepper flakes
  • 1 tbsp. salt
  • 1 tbsp. pepper
  • 1 length of twine, soaked in water
  • For the Salsa Verde:
  • 1/2 lb tomatillos (skin removed and cut in quarters)
  • 1/2 vidalia onion (chopped)
  • 1 garlic clove
  • 1 jalapeno (chopped and seeds removed)
  • 1 handful fresh cilantro
  • For the Sandwiches:
  • 1 ciabatta bun (sliced in half)
  • 1/3 lb shaved porchetta
  • 1.5 tbsp. salsa verde
  • 1 tbps. cherry tomatoes

How to Make It

For the Porchetta:

  1. Preheat oven to 325 F. I
  2. n a small bowl, whisk together, olive oil, ground fennel, rosemary, garlic, red pepper flakes, pepper and salt.  
  3. Arrange pork on a flat surface, skin side down, and brush on 3/4 of the olive oil mixture into the pork.
  4. Roll the meat up and tie it with the pre-soaked twice, every 2 inches. Brush the remaining mixture on the outside of the pork roll and bake for an hour and a half or until the center reads 160 degrees.
  1. Leave the porchetta in the oven and turn the broiler on and cook for 15 minutes or until the internal temperature reads 165 degrees. Remove from the oven and let rest. Shave with serrated knife before serving. 

For the Salsa Verde:

  1. Bring water to a boil and add tomatillos, onion, and garlic and jalapeno. Cook until tomatillos soften and remove pieces from the water - reserving the cooking liquid. Add ingredients to a blender with half cup of the cooking liquid and the cilantro and blend until smooth. Salt to taste.

For the Sandwiches:

  1. Toast ciabatta bun and add the salsa verde to each side. Pile on the pork and then top with cherry tomatoes. Serve immediately or tightly wrap in butcher paper and refrigerate.