- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 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
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.
