Panino con Porchetta

Name: Panino con Porchetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 Ciabatta Rolls; 600g Cooked Porchetta, thinly sliced; 2 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Rosemary, finely chopped; 1 teaspoon Fennel Seeds, lightly crushed; Freshly Ground Black Pepper; Handful of Rocket (Arugula), optional

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Serves 4 720 kcal per serving Prep 10 min Cook 10 min

Ingredients

4 Ciabatta Rolls
600g Cooked Porchetta, thinly sliced
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Rosemary, finely chopped
1 teaspoon Fennel Seeds, lightly crushed
Freshly Ground Black Pepper
Handful of Rocket (Arugula), optional

Instructions

Slice the ciabatta rolls in half without cutting all the way through.
Warm the porchetta gently in a frying pan over medium-low heat until heated through and the edges become lightly crisp.
Sprinkle the rosemary and crushed fennel seeds over the meat while warming.
Lightly toast the ciabatta rolls until crisp on the outside and soft inside.
Drizzle the cut sides of the bread with extra virgin olive oil.
Fill each roll generously with the warm porchetta.
Add a handful of rocket if desired for freshness and a peppery bite.
Finish with freshly ground black pepper.
Serve immediately while the porchetta is still hot and juicy.

Tips

Use a crusty, sturdy roll like a ciabatta or rosetta that can stand up to the fatty, juicy meat.
If making the porchetta from scratch, ensure the skin is scored and salted heavily to achieve the perfect ‘crackling’.
Include the ‘bits’—the small pieces of crispy skin and herb-heavy stuffing—in every sandwich.

Variations

Spicy Panino: Add a spread of ’nduja or spicy pickled peppers (peperoncini) for a heat boost.
With Greens: Add sautéed garlicky broccoli rabe or fresh arugula to cut through the richness of the pork.

Storage

The porchetta meat can be stored in the fridge for 4 days. Reheat the meat slices in a pan until the fat just starts to sizzle before assembling the sandwich.