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

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.

On Tonight

Porchetta Panini

Salsa Verde:

For assembly:

Special equipment:

Categories: