Panino With Porchetta Recipes
PORCHETTA PANINI
I saw this on food network challenge and oh it looks so good. I have no intention of including the anchovies tho :) Zaar does not accept porchetta as an ingredient so made it pork loin
Provided by MarraMamba
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Salsa Verde:
- Combine all ingredients in a bowl, tossing until thoroughly mixed.
- For Assembly:
- Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.
Nutrition Facts : Calories 987.5, Fat 57, SaturatedFat 18.4, Cholesterol 110.3, Sodium 1331.4, Carbohydrate 76.4, Fiber 5.1, Sugar 4.7, Protein 42.7
PORCHETTA PANINI
Steps:
- For the Salsa Verde: Combine all ingredients in a bowl, tossing until thoroughly mixed.
- For Assembly: Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.
PORCHETTA SANDWICH
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 12
Steps:
- Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice; set aside.
- Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula and sandwich together with remaining roll half; serve.
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