Panino con la Porchetta

By Andy Cooks · 20 min

Ingredients

Instructions

1. Roast the porchetta following the recipe, then let it rest before carving.
2. Carve the porchetta into slices 1.5 to 2 cm thick, then cut each slice in half to make semicircles.
3. Cut the ciabatta rolls in half horizontally.
4. Spread the sundried tomato pesto over the bottom halves of the rolls.
5. Place porchetta slices, including the crackling, on the pesto and top with basil leaves.
6. Dip the cut side of the roll tops in the pork resting juices, then close the sandwiches.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

Sun dried tomato