Porchetta Sandwich

Key Ingredients in This Recipe

• Broccolini – Broccolini, sometimes referred to as baby broccoli, looks similar to broccoli. They have longer, thinner stems with more sparse florets. The broccolini is blanched to cook it while retaining the bright green flavor.
• Porchetta – You can find thinner deli-sliced porchetta at some Italian delis though I typically make my own porchetta using my recipe here and make this breakfast sandwich using the leftovers. My recipe is made with by wrapping a portion of pork loin with pork belly with the skin on for a more accessible version. I stuff the roast with a blend of herbs and spices, garlic and orange zest (an Italian salsa verde).
• Provolone –  Provolone is a mild, semi-hard Italian cheese made of cow’s milk. It has a mild, nutty texture and creamy flavor. It’s also similar to havarti. You can use either deli-sliced or shredded cheese in this recipe.
• Rolls – I like a crusty roll like ciabatta sandwich rolls if you can find them. Philly-style roast pork sandwiches are served with Italian sesame rolls. You want a firm and sturdy crust to hold the filling in without getting soggy.

How to Make a Porchetta Sandwich

1. Prep the broccolini. Trim the dry ends of the broccolini, about ¼” to a ½” up the stalk and discard. In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side.
2. Blanch the broccolini. Add the broccolini and cook for about 2 minutes, until the broccolini is tender. Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When cool, drain the broccolini then chop into 1-inch chunks and set aside.
3. Sauté onions. In a medium sauté pan over medium heat, add 1 tablespoon of olive oil and the butter and heat through. Add the onions and sauté until tender, stirring occasionally, about 5 minutes.
4. Toss broccolini, onions and porchetta together. In a large sauté pan over medium heat, add the remaining oil and heat through. Next, Add the garlic and sauté until just golden brown, about 30 seconds. Then add the broccolini, onions and porchetta and toss to combine.
5. Add cheese. Top with the provolone then add the beer and cover immediately. Let the mixture steam until the cheese is melted, about 5 minutes.
6. Toss to combine and add to sandwich rolls. Toss to combine so the cheese is incorporated then divide the porchetta mixture among the rolls and serve immediately.