Porchetta Melt
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This porchetta melt is the ultimate Italian-inspired sandwich layered with juicy herb-roasted pork, sharp provolone, and sautéed broccoli rabe on crispy toasted bread. Rich, savory, and perfectly balanced with bitter greens and melty cheese, this easy sandwich recipe is a great way to use leftover porchetta for lunch or dinner.
If you have the time, make your own homemade porchetta. But if you can’t make it yourself (it’s fairly time consuming!), pick some up at some specialty stores or butcher shops. And if you’re in the LA area, then Gjusta in Venice has some great porchetta! For more delicious sandwiches, try my Italian sub sandwich or my bacon turkey garden sandwich next.
Why You’ll Love This Recipe
- Flavor-packed – The rich porchetta, sharp provolone, and bitter broccoli rabe create the perfect savory bite.
- Great for leftovers – This sandwich is an easy and delicious way to repurpose leftover porchetta or roasted pork.
- Quick and satisfying – These sandwiches come together fast but feel restaurant-worthy.
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 using my homemade porchetta recipe 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Lightly toast the bread before assembling the sandwiches so it stays crisp once layered with the juicy pork and melted cheese.
Swaps and Substitutions
- Porchetta: Substitute roasted pork loin, pork shoulder, or rotisserie pork if you don’t have porchetta.
- Broccoli rabe: Swap with sautéed kale, spinach, or arugula for a milder flavor.
- Provolone: Use fontina, mozzarella, or white cheddar instead of provolone.
- Bread: Ciabatta, focaccia, sourdough, or Italian bread all work well for these sandwiches.
- Add heat: Spread Calabrian chiles or hot cherry pepper spread onto the bread before assembling.
How to Make a Porchetta Melt (Step-by-Step)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
How to Serve a Porchetta Melt
- With chips: Serve with kettle chips or rosemary potato chips for an easy deli-style meal.
- With salad: Pair with a lemony arugula salad to cut through the richness of the sandwich.
- With soup: Serve alongside tomato soup or white bean soup for a cozy lunch or dinner.
- For entertaining: Slice the sandwiches into smaller portions and serve on a platter for game days or casual gatherings.
How to Store a Porchetta Melt
- Refrigerate leftovers: Store leftover sandwiches wrapped tightly in foil or in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven: Warm sandwiches in a 350°F oven or toaster oven until the bread crisps and the cheese melts.
- Store components separately: For the best texture, keep the broccoli rabe and pork separate from the bread until ready to assemble.
- Avoid microwaving: Microwaving can make the bread soft and soggy.
FAQ – Frequently Asked Questions
A porchetta melt is a hot sandwich made with sliced Italian-style porchetta, melted cheese, and greens like broccoli rabe served on toasted bread.
Sharp provolone is a classic choice because it melts well and balances the richness of the pork, though fontina or mozzarella also work well.
You can prep the broccoli rabe and slice the porchetta ahead of time, but the sandwiches are best toasted fresh before serving.
Yes. Leftover roasted pork loin, pork shoulder, or rotisserie pork can all be used in place of porchetta in this sandwich recipe.
Other Recipes to Try
If you enjoy loved this filling (but totally balanced!) sandwich, check out some of my other favorites below:
- Broccolini with Garlic and Red Wine Vinegar
- Meatball Subs with Spicy Beef and Pork Meatballs
- Italian Sloppy Joe Sandwich
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Porchetta Sandwich
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Ingredients:
- ½ pound broccolini
- 1 medium red onion, sliced
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 pound porchetta, thinly sliced
- ¼ teaspoon crushed red pepper flakes
- ½ cup shredded provolone cheese
- 2 tablespoons beer
- 4 (6-inch) ciabatta rolls (or other crusty roll)
Instructions:
- 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.
- 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.
- 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.
- In a large sauté pan over medium heat, add the remaining oil and heat through. Add the garlic and sauté until just golden brown, about 30 seconds. Add the broccolini, onions and porchetta and toss to combine.
- Top with the provolone then add the beer and cover immediately. Let the mixture steam until the cheese is melted, about 5 minutes.
- Toss to combine so the cheese is incorporated then divide the porchetta mixture among the rolls and serve immediately.
Notes:
Nutrition:
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