Recipe courtesy of Ben Ford

Porchetta Panini

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 sandwiches
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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


Special equipment:
Panini press
  1. For the Salsa Verde: Combine all ingredients in a bowl, tossing until thoroughly mixed.
  2. 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.