If you love decadent sandwich recipes as much as we do, also try our bacon sandwich and our pulled chicken sandwich. Porchetta sandwiches are usually the domain of fancy delis and cafes, but there’s no reason not to make them at home. Treat yourself to porchetta for dinner and enjoy the leftovers on sandwiches. You’ll want to make extra so you’ll get lots of sandwiches! Whether you’re making porchetta just for this recipe or you’re lucky enough to have some in your fridge, you going to want to do whatever it takes to make this recipe. It’s delicious! Making porchetta takes a little time, but it is not overly difficult. You’ll need to prep and season the pork belly then roll it into a tight log and tie it with butcher twine. After it sits in your fridge for 1-3 days so the seasoning influses the meat and the skin dries so it will crisp well, you bake it for several hours. See this post for detailed instructions about how to make porchetta.
Bread. Traditionally, porchetta sandwiches start with an Italian bun like ciabatta. But we find that all that bun takes away from the porchetta, so we usually opt for some nice sourdough from our favorite bakery. Soft bread like brioche is another wonderful option. Sauce. Porchetta sandwiches are often served without any sauce. But we love spooning some Italian salsa verde over the porchetta as it cuts the richness and adds a wonderful flavor. You can also add a little mayonnaise if you’d like. Porchetta. This is what this sandwich is all about. You can either slice it into rounds or roughly chop it into small chunks, either way, it’s so good. If we’re making these sandwiches with leftovers (which we are) then we usually warm the meat gently before making the sandwiches. But it is also very good cold.
Garlic mayo, chive mayo, or chimichurri are other great options. Or you can go super simple and drizzle your bread with some extra virgin olive oil.
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