Porchetta Sandwich

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Servings:                     8

Prep Time:                  15 Minutes

Cook Time:                 1 ½ Hours

 

  • Ingredients:
    • 1 Longhini porchetta roast
    • 2 Cups mixed salad greens
    • 2 Large tomatoes
    • 8 Rolls, split
    • Dressing:
    • ½ Cup olive oil
    • 2 Tablespoons fresh lemon juice
    • 1 Tablespoon mayonnaise
    • 2 Teaspoons mustard
    • ½ Cup rough chopped fresh parsley
    • Salt and ground black pepper to taste

 

  • Directions:
    • Pre-heat the oven to 400 degrees.
    • Place the pre-seasoned and tied porchetta on a baking sheet lined with aluminum foil. Cook for approximately 1 ½ hours, flipping half-way through, or until a meat thermometer reads 145 to 150 degrees. Remove from the oven, tent with aluminum foil and rest for 15 minutes. Remove the string tie and slice.
    • To make the dressing, add the olive oil, lemon juice, mayonnaise, mustard and parsley to a food processor. Pulse until the dressing is combined and mostly smooth. Season with salt and pepper.
    • To assemble the sandwiches, top the bottom of each roll with a handful of salad greens and a layer of sliced tomatoes. Top with a generous amount of sliced porchetta and drizzle on the dressing.

 

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