Prep 20 mins
Cook 0 mins
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
- 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
- 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.
Mmm! I love the rich roast pork with the melty cheese and fresh herbs. Mine kind of fell apart, but they were so delicious it didn't even matter. These are perfect!
Now you've done it! Spoiled me with that fresh salsa verde and now I can't in all honesty be satisfied with jarred again! I prepared a pork loin yesterday by roasting it with a mixture of fresh Italian herbs as a substitute for the porchetta. I opted for an organic flatbread from the bakery and used my stove-top panini press. I omitted the anchovies as I'd none left. A bit stuffed-both the sandwiches and myself-and happy to add this to my favorite grilled sandwiches. Made for the Italian Panini Challenge, ZWT4. BTW, leftover salsa very good as a spread on toasted bits of bread. Thanks again, so glad you posted.