Description
Indulge in these flavorful Porchetta Sandwiches with Garlic Herb Mayo for a gourmet twist on a classic Italian-American dish. Slices of tender porchetta are layered on toasted crusty rolls with arugula, red onion, and a zesty homemade garlic herb mayo.
Ingredients
Scale
Porchetta Sandwich:
- 2 pounds cooked porchetta, sliced thin (homemade or store-bought)
- 4 crusty sandwich rolls or ciabatta buns, toasted
- 1 cup arugula or baby greens
- 1/2 red onion, thinly sliced
- 1 tablespoon olive oil (optional, for reheating meat)
Garlic Herb Mayo:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Make the garlic herb mayo: In a small bowl, combine mayonnaise, minced garlic, parsley, rosemary, lemon juice, salt, and pepper. Refrigerate until ready to use.
- Reheat porchetta: Warm cooked porchetta in a skillet over medium heat with a splash of olive oil until heated through and slightly crispy.
- Assemble the sandwiches: Toast the rolls, spread garlic herb mayo on both sides, layer porchetta, arugula, and red onion. Close sandwiches and serve warm.
Notes
- Porchetta can be prepared in advance or purchased from a butcher or Italian deli.
- Enhance with provolone cheese or roasted red peppers for added flavor.
- The garlic herb mayo doubles as a tasty dip for fries or roasted veggies.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
