My Porchetta Sandwich is amazing. I’ve always been a fan of a good sandwich, but this homemade porchetta sandwich? It’s on a whole other level. My Porchetta Seasoning is one of my most popular recipes, so the results were incredible. Crispy skin, tender, flavorful meat, and all tucked into a crusty roll – it’s the kind of sandwich that makes you close your eyes and savor every bite.
These are two more of my favorite sandwich recipes, my beef brisket sandwich and my crock pot crack chicken.
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Why this Porchetta Sandwich Recipe is a Keeper
My sandwich is a taste of Italy you can make at home, and the flavor is simply unforgettable. You should make it because it’s delicious, satisfying, and way more impressive than your average sandwich.
- Flavorful and Aromatic: The combination of herbs, spices, and succulent pork creates a depth of flavor that’s simply irresistible.
- Versatile: The roasted pork can be used in various ways, from cold sandwiches or hot open faced sandwiches with gravy.
- Impressive to Serve: The presentation of a beautifully stack of these porketta sandwiches is sure to wow your guests.
- Easy to Customize: You can easily adjust the seasonings and fillings to suit your preferences, use lemon juice, chive mayo or toast until golden brown. They all work.
- A Showstopper: This recipe is perfect for special occasions or picnics. It is incredibly simple affair but is not overly difficult.
What is porchetta?
Porchetta is a savory, fatty, and moist boneless pork roast or pork belly of Italian culinary tradition. Porchetta is a flavorful and succulent pork roast that’s often enjoyed as street food, at festivals, or as a celebratory dish.
Pro Tip for this Popular Sandwich Recipe
Counter the porchetta’s richness with tangy elements like pickled red onions, arugula, or a smear of salsa verde — it cuts through the fat beautifully.
Ingredient List and Variation Suggestions
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Italian Porketta: Thinly sliced porchetta. I highly recommend making your own.
- Rolls: Use a crusty roll, ciabatta roll, panini, a baguette or even slider rolls for the incredible sandwich.
- Aioli:For this tasty recipe you can make the decadent aioli or use a pesto, a spicy mustard for this pork sandwich.
- VARIATION: Add a little lemon zest to the aioli almon with minced garlic.
How to Make Porchetta Sandwiches
I’ve been on a personal mission: to create a porchetta sandwich that rivals the best street food I’ve ever tasted. It’s been a journey of crispy skin, fragrant herbs, and perfectly tender pork. And now, I’m sharing my recipe, so you can experience the pure joy of porchetta at home.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep: First, cut your rolls and slice your veggies and prepare your garlic lemon aioli.
- Transfer the Pork: Then place 2-4 slices of porketta on the bottom of each of the rolls. Next, top porketta with 1/4 cup of baby arugula on each sandwich. Place red onion slices on top of the arugula. Finally, top with top half of the roll.
Prep Ahead Suggestions for Italian Salsa Verde
You definitely can prepare almost all the components for the classic italian sandwich in advance. Including making a unique Italian salsa verde. The porchetta sandwiches start with quality fresh ingredients.
- Cook the Pork: Season the pork and make the rich Porchetta pork loin in advance.
- Vegetables: Slice and prepare your vegetables.
- Aioli: Make the sauce or try making the Salsa verde in a food processor, blend parsley, garlic, capers, extra virgin olive oil and anchovies. It is soooo good. Garlic mayo is great too.
How to Store, Reheat and Use Leftovers
You can store the amazingly delicious sandwich but it is truly recommended to make them fresh.
- Storing: Wrap tightly or put in an airtight container. To keep the meat it’s juiciest.
- Using Leftovers for Lunch: Use the leftovers for one incredible sandwich for lunch the next day.
Common Questions About This Recipe
The Porchetta recipe is here and you can find the porchetta seasoning here!
Of course, it would be wonderful to serve hot. Heat the porchetta up and serve with gravy or au jus for a warm juicy sandwich. Top with a little fresh parsley.
You can adjust the porchetta seasoning to your families taste go make the best porchetta sandwich. Add more garlic cloves or rosemary, salt and pepper, etc. If you can not use fennel seeds or do not like them, try anise seeds, caraway seeds or dill seeds.
Expert Tips for Making a Porketta Roast Sandwich
Take a bite and you will be hooked. Making these sandwiches is so worth it. Here are some tips to make the melt-in-your-mouth sandwich.
- Seasoning is Key: The herb and spice mix is what makes porketta so flavorful. Don’t rush this step!
- Massage the seasoning: Massage into the pork and let it marinate for at least an hour, or even overnight, to allow the flavors to really penetrate the meat.
- Slow Roast for Tenderness: If you’re using the oven, low and slow is the way to go. A cooking temperature of around 300°F will allow the pork to slowly break down and become tender without drying out. It should cook for about 3-4 hours, depending on the size of your roast.
- Let the Pork Rest: After cooking, let the pork rest for about 10-15 minutes before shredding. This allows the juices to redistribute, making the meat even more tender and flavorful.
- Sear for Crispy Edges: If you love crispy bits in your porketta sandwich, pan-fry the shredded pork in a hot skillet for a few minutes until it gets a nice crispy texture on the edges. This adds both texture and flavor to the sandwich. This along with my pulled chicken sandwich is always a hit.
- Serve this recipe with: List what to serve with Spicy Coleslaw, Mexican Corn Cake and Strawberry Jello Pie.
More Recipes You Might Like
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Porchetta Sandwich
Equipment
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Ingredients
- 4-8 slices Porketta, leftover roast
- 2 Crusty rolls
- ½ cup Baby arugula
- Red onion, sliced
Instructions
- Slice rolls in half lengthwise.
- Spread 1 tablespoon of Garlic Lemon Aioli on cut sides of the rolls.
- Place 2-4 slices of porketta on the bottom of each of the rolls.
- Top porketta with 1/4 cup of baby arugula on each sandwich.
Christina’s Notes
-
- Seasoning is Key: The herb and spice mix is what makes porketta so flavorful. Don’t rush this step!
- Massage the seasoning: Massage into the pork and let it marinate for at least an hour, or even overnight, to allow the flavors to really penetrate the meat.
- Slow Roast for Tenderness: If you’re using the oven, low and slow is the way to go. A cooking temperature of around 300°F will allow the pork to slowly break down and become tender without drying out. It should cook for about 3-4 hours, depending on the size of your roast.
- Let the Pork Rest: After cooking, let the pork rest for about 10-15 minutes before shredding. This allows the juices to redistribute, making the meat even more tender and flavorful.
- Sear for Crispy Edges: If you love crispy bits in your porketta sandwich, pan-fry the shredded pork in a hot skillet for a few minutes until it gets a nice crispy texture on the edges. This adds both texture and flavor to the sandwich.
- Serve this recipe with: List what to serve with Spicy Coleslaw, Mexican Corn Cake and Strawberry Jello Pie.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Looks awesome! My family loves having sandwiches for dinner, so it is great to get more ideas.
I make a LOT of pork loin at our house and I had never heard of porchetta. Thank you for sharing all the info and your yummy recipe!