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Recipe courtesy of Ben Ford

Show: Food Network Challenge

Episode: Super Heroes

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Total:: 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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Porchetta Panini
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 sandwiches
Ingredients: 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; 8 pieces flatbread; 1/3 cup Salsa Verde; 2/3 pound sliced porchetta; 8 slices fontina; 1 cup arugula; 1/2 cup caramelized onions