Porchetta Sandwiches

Porchetta Sandwich with Braised Rapini

Now that I had my porchetta, an Italian style slow roasted pork, it was time to start enjoying the leftovers! Given that my introduction to porchetta was by way of sandwich, I moved right on to the sandwiches and it is a good thing that the roast was so large as I have been enjoying different variations of porchetta sandwiches all week. I started out with simple version consisting of the oh so moist and tender porchetta in a soft and crusty bun along with a dollop of grainy mustard and a side of braised rapini, or broccoli rabe.

Porchetta Sandwich with Braised Rapini

From there I thought, why serve the braised rapini separately when I could just put it right in the sandwich and with the rapini in the sandwich I figured that a dab of creamy mayonnaise spiked with a drop of so of truffle oil would work wonders. Adding cheese like some freshly shaved parmigiano reggiano also works amazingly well in a porchetta sandwich. It seems like you just cannot go wrong starting with the base of tasty porchetta in your sandwich and the sky is the limit to what you can add to make each sandwich unique!

Porchetta Sandwich with Braised Rapini

Porchetta Sandwiches

Warm, tender and moist porchetta served in a bun with braised rapini and condiments of choice such as grainy mustard.


Servings: makes 1 sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 1/4 pound cooked porchetta, warm and sliced
  • 1 sandwich bun, cut in half
  • 1/4 pound braised rapini, optional
  • 1 tablespoon grainy mustard, optional
  • 1 tablespoon truffled mayonnaise (1 drop truffle oil mixed in with 1 tablespoon mayonnaise), optional
  • 1 tablespoon parmigiano reggiano, shaved, optional
Directions
  1. Assemble sandwich and enjoy.

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8 comments:

We Are Not Martha said...

These's nothing better than enjoying leftover meat on sandwiches :) And this one looks perfect! I love the grainy mustard!

Sues

Rosa's Yummy Yums said...

Those look mouthwatering!

Cheers,

Rosa

Chris said...

Wow, that looks delicious! Great recipe for leftover meat! Thank you!

Mushrooms Canada said...

I love a good pork sandwich... Especially with grainy mustard! Looks so good!
- Brittany

Reg@TatteredCookbook said...

I love this sandwich.

Porchette, truffle spiked

mayo, dijon and earthy

broc rabe...what's not to

love. Great job.

Cheers!

Reginald

Linda Makiej said...

These sandwiches sound great!!!

Joshua said...

looks tasty, but then good porchetta usually is. There are times when I'm walking by a porchetta stand at a market here in Abruzzo and even if it's breakfast time I get a porchettaa sandwich.

20 something said...

You've definitely inspired me to do some porchetta. Yours looks flawless.

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