Porchetta Panini

Total Time:
20 min
Prep:
20 min

Yield:
4 sandwiches
Level:
Easy

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
  • 8 slices fontina
  • 1 cup arugula
  • 1/2 cup caramelized onions
Directions
For assembly:

Special equipment: Panini press

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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