We have a love affair with porchetta! Saskatoon's best butcher shop, The Pig and Pantry, regularly has porchetta in their case. With advanced notice can make sure they have one exactly the size you need. We love to have friends over to enjoy a porchetta feast and we love the leftovers just as much. This is an easy, delicious sandwich that will make every last bite of your pochetta a delight!
The right buns: You want a bun with a crusty outside so the bread will hold together as you eat. A baguette would also be a good option. We get our sandwich buns at the Italian Star Deli in Regina.
Reheating: We find it important to reheat leftover porchetta meat so the fat is warm and soft. Otherwise it can make an unpleasant mouthful.
Makes Two Sandwiches.
180 g sliced leftover porchetta, with crackling
1 tbsp olive oil 1 medium red pepper, sliced 1 half small sweet onion, sliced
Arugula or Mixed Greens 2 sandwich buns, cut open Room temperature butter
1. Heat oven to 250F. Place the porchetta meat and crackling on a baking sheet and let warm for 40min. 2. Heat the oil in a large skillet over medium-high heat. Sauteé onion in olive oil until softened. Add red peppers and sauteé until peppers are slightly browned. Set aside on paper towel.
3. Toast your buns. Once lightly browned, butter the buns. Assemble your sandwich: Lay pepper and onion mix on the bottom. Top with porchetta. Drizzle with garlic aioli. Top with lettuce.
Do you have leftover red pepper and onion mix? Make a quick side salad: Lightly toss spinach in high quality extra virgin olive oil and plate. Use a salt grinder on it's largest setting and lightly salt the spinach. Sprinkle on some grated parmesan. Place green peppers and onions on top. Enjoy!