Panino With Porchetta Food

PORCHETTA PANINI

Porchetta Panini image

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

Ingredients

3 cups loosely packed fresh Italian parsley (from about 1 very large bunch)
1/2 cup extra virgin olive oil
3 green onions, sliced
3 tablespoons fresh lemon juice
3 garlic cloves, peeled and minced
2 drained anchovy fillets, chopped (optional)
1 tablespoon drained capers
1 1/2 teaspoons grated lemon peel
8 pita bread (or flatbread)
1/3 cup salsa verde
2/3 lb pork loin, sliced (porchetta)
8 slices fontina
1 cup arugula
1/2 cup caramelized onion

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 SANDWICH

Porchetta Sandwich image

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

Ingredients

1 shallot, very finely chopped
6 tablespoons chopped fresh flat-leaf parsley
3 tablespoons minced chives
3 tablespoons Chardonnay vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon coarse salt
3/4 cup olive oil
1/2 teaspoon Dijon mustard
Juice of 1 lemon
1 filone roll, split
12 (1/4-inch-thick) slices Justin Smillie's Porchetta
1 cup spicy baby arugula

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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