Recipe courtesy of Ben Ford

Porchetta Panini

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 sandwiches
Share This Recipe


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.

French Three Onion Soup

One Dish Chicken and Rice Bake

French Onion Soup