Porchetta Panini

Recipe courtesy Ben Ford, Culver City, California

Show: Food Network ChallengeEpisode: Super Heroes

Recipe categories: Arugula, Pork, Cheese, Anchovy, Fish, Onion, Vegetables, Bread,
more
- Dish : Sandwich , Salsa
- Technique : Toasting , Caramelizing
- Who's Dining : For a Family
- Season : Fall , Spring , Summer , Winter

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Total Time:: 20 min
Prep: 20 min

Yield:: 4 sandwiches

Level:: Easy

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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

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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