If you’re going to make porchetta, you might as well build a sandwich with it.
This isn’t an afterthought. It deserves its own spotlight.
We took thick slices of that crispy, juicy porchetta and layered it up with garlicky broccoli rabe, melted provolone and muenster, chimichurri mixed into mayo, and crispy fried capers. Everything went onto toasted ciabatta that got dipped in the leftover pork juices before hitting the griddle.
It’s rich. It’s messy. The crispy skin cuts through everything.
If the porchetta is the flex, this sandwich is the victory lap.
INGREDIENTS
- 2 to 3 slices porchetta
- 2 slices provolone cheese
- 2 slices muenster cheese
- ½ cup mayonnaise
- ¼ cup chimichurri
- Broccoli rabe
- ½ cup chopped garlic
- 1 jar capers
- 1 ciabatta roll
- Avocado oil or high smoke point oil
INSTRUCTIONS
- Heat griddle to medium high heat.
- Lightly oil surface.
- Place broccoli rabe on the griddle and cook with chopped garlic until slightly charred.
- Add a small squirt of water and dome for 2 to 3 minutes to steam until tender.
Remove and chop. - In a small bowl, whisk mayonnaise and chimichurri together.
- Place slices of porchetta on the griddle.
- Top with chopped broccoli rabe.
- Lay 2 slices of provolone and 2 slices of muenster over the top.
Cook until cheese is melted. - Slice ciabatta roll.
- Dip cut sides into leftover pork juices.
- Toast on the griddle until lightly crisp.
- Spread chimichurri mayonnaise on bottom bun.
- Place porchetta and cheese mixture on bread.
- Sprinkle fried capers over the top.
- Add top bun and serve.