May 18, 2016

Porchetta Sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
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Succulent porchetta meat is mixed with broccolini, sautéed onions and provolone cheese then steamed with a little beer to serve this sandwich cheesesteak style.
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When I made porchetta I ensured that I had plenty of leftovers to make some sandwiches. Slices of succulent porchetta meat, a boneless roast pork are mixed with broccolini, sautéed onions and provolone cheese then steamed with a little beer to serve this sandwich cheesesteak style. It is one beautiful, delicious mess piled into a crisp roll for a play on Philadelphia’s famous roast pork sandwiches. The flavorful roast Italian porchetta is a great substitute for classic roast pork.

You can get the recipe for homemade porchetta here. But if you don’t feel like making it yourself (it is fairly time consuming), then you can pick some up at some specialty stores or butcher shops. If you’re in LA then Gjusta in Venice has some great porchetta!

porchetta sandwich with melted cheese grilled onions and broccolini

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.
porchetta sandwich recipe

Tips and Tricks for This Recipe

Swaps and substitutions
  • Swap the ciabatta rolls or other crusty rolls (sesame rolls are perfect if you can find them!) for another bread like brioche buns for a lighter twist or slices of crusty bread like sourdough if you can’t find rolls.
  • Try adding long hot peppers for a bit of spicy and pickled heat.
  • The broccolini can be swapped for rapini (also known as broccoli rabe) for a slightly more bitter flavor.

Other Recipes to Try

If you enjoy this roast pork sandwich recipe, I recommend checking out some of these:

Porchetta Sandwich

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Prep Time 5 minutes
Cook Time 10 minutes
Serves 4

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.

Nutrition:

Calories: 366kcal | Carbohydrates: 33g | Protein: 11g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 417mg | Potassium: 190mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1761IU | Vitamin C: 14mg | Calcium: 198mg | Iron: 2mg
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