Porchetta Panini

Submitted by MarraMamba

"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"

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• Salsa Verde

• 709.77 ml loosely packed fresh Italian parsley (from about 1 very large bunch)
• 118.29 ml extra virgin olive oil
• 3 green onions, sliced
• 44.37 ml fresh lemon juice
• 3 garlic cloves, peeled and minced
• 2 drained anchovy fillets, chopped (optional)
• 14.79 ml drained capers
• 7.39 ml grated lemon peel

• For assembly

• 8 pita bread (or flatbread)
• 78.78 ml salsa verde
• 302.54 g pork loin, sliced (porchetta)
• 8 slice fontina
• 236.59 ml arugula
• 118.29 ml caramelized onion

directions

1. For the Salsa Verde:

2. Combine all ingredients in a bowl, tossing until thoroughly mixed.

3. For Assembly:

4. 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.

Reviews

[EmmyDuckie]

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!

 

[Julie Bs Hive]

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.