Description
Crispy-skinned porchetta layered with creamy garlic herb mayo and nestled between toasted ciabatta rolls, creating an irresistible Italian-style sandwich packed with flavor and texture.
Ingredients
- Pork Shoulder: 3 pounds, boneless and skin-on
- Garlic: 6 cloves, minced
- Fresh Rosemary: 2 tablespoons, finely chopped
- Fresh Thyme: 1 tablespoon, finely chopped
- Fennel Seeds: 1 tablespoon, lightly crushed
- Olive Oil: 2 tablespoons
- Salt and Black Pepper: to taste
- Ciabatta Rolls: 4, sliced and toasted
- Mayonnaise: ½ cup
- Lemon Juice: 1 tablespoon
- Parsley: 2 tablespoons, chopped
- Chives: 1 tablespoon, sliced
- Garlic Powder: ½ teaspoon
Instructions
- Preheat the oven to 325°F (160°C). Prepare a roasting pan with a rack.
- Mix minced garlic, rosemary, thyme, fennel, olive oil, salt, and pepper. Rub the mixture all over the pork shoulder.
- Place the pork on the rack, skin side up, and roast for 2.5 to 3 hours until tender.
- Increase oven temperature to 450°F for the last 20 minutes to crisp the skin.
- Let the pork rest for 15 minutes before slicing thinly.
- In a bowl, combine mayonnaise, lemon juice, parsley, chives, and garlic powder to make the garlic herb mayo.
- Toast ciabatta rolls, spread the garlic herb mayo, layer with porchetta slices, and serve warm.
Notes
- Use leftover roast pork for a quick meal.
- Let the mayo chill for at least 10 minutes before serving for deeper flavor.
- Toast bread lightly to keep a soft interior and crisp crust.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Sandwich
- Method: Roasting and Assembling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 1g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 145mg
Keywords: Porchetta Sandwich, Garlic Herb Mayo, Italian sandwich, crispy pork, easy lunch idea