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Porchetta Panini

Recipe courtesy Ben Ford, Culver City, California

Prep Time:: 20 min
Inactive Prep Time:: hr min
Cook Time:: hr min

Level:: Easy

Serves:: 4 sandwiches

Ingredients

Salsa Verde:
3 cups loosely packed fresh Italian parsley leaves (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

For assembly:
8 pieces flatbread
1/3 cup Salsa Verde
2/3 pound sliced porchetta

Porchetta Panini

Recipe courtesy Ben Ford, Culver City, California

8 slices fontina
1 cup arugula
1/2 cup caramelized onions

Directions

Special equipment: Panini
press

Ingredients

For the Salsa Verde:

Directions

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

Ingredients

For
Assembly:

Directions

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.

Printed from FoodNetwork.com on 10/08/2008