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Porchetta Sandwiches

[heart_this] · Mar 23, 2011 · 8 Comments

Porchetta Sandwich with Braised Rapini

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

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 blanched 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

Porchetta Sandwiches

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

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

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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Food, Italian, Pork, Recipe, Sandwich

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Reader Interactions

Comments

  1. We Are Not Martha says

    March 24, 2011 at 4:34 am

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

    Sues

    Reply
  2. Rosa's Yummy Yums says

    March 24, 2011 at 6:30 am

    Those look mouthwatering!

    Cheers,

    Rosa

    Reply
  3. Chris says

    March 24, 2011 at 12:40 pm

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

    Reply
  4. Mushrooms Canada says

    March 24, 2011 at 1:51 pm

    I love a good pork sandwich… Especially with grainy mustard! Looks so good!
    – Brittany

    Reply
  5. [email protected] says

    March 24, 2011 at 2:25 pm

    I love this sandwich.

    Porchette, truffle spiked

    mayo, dijon and earthy

    broc rabe…what's not to

    love. Great job.

    Cheers!

    Reginald

    Reply
  6. Linda Makiej says

    March 24, 2011 at 4:02 pm

    These sandwiches sound great!!!

    Reply
  7. Joshua says

    March 24, 2011 at 10:42 pm

    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.

    Reply
  8. 20 something says

    April 8, 2011 at 5:09 pm

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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