Pesto and Asiago Porchetta Sandwich

Updated: Nov 27, 2019

After a big porchetta roast, we love to play around with the leftovers by making various sandwiches and pizzas. This particular combination of flavours just about blew our minds! It is officially the BEST EVER porchetta sandwich we have had.


Bread: Break is kinda a vital part of any sandwich, so be picky! We recommend a nice crusty bun for this. Ciabatta works quite well. We get ours whenever we pass by Italian Star Deli in Regina.

Cheese: You can pick up asiago at most grocery stores, but if you have access to a specialty cheese shop, opt for purchasing there. In Saskatoon, we get our cheese at Bulk Cheese Warehouse.

Porchetta: We get our porchetta roasts pre-prepared at a butcher. It's worth making a few phone calls and asking around to see who could provide you with one. This is a great meal for entertaining, all you have to do is pop it in the oven and wait. In Saskatoon, our butcher is Pig and Pantry.


2 - 4 tbsp basil pesto

56 g asiago (2 oz), thinly sliced 170g porchetta (6 oz)

4 slices tomato

2 crusty sandwich buns

Room Temperature Butter Salt and Pepper


1. Preheat oven to 250F. Place diced or sliced porchetta into a tin foil pouch, shiny side facing in and tightly sealed. Let reheat for 40min. 2. When the porchetta is almost done reheating, slice open your sandwich buns and toast them.

3. Once your buns are toasted, butter the bottom slice and slather pesto on the top piece. Place tomatoes on the bottom half of bun and sprinkle with salt and pepper. Lay your porchetta on top of the tomatoes. Layer on the thinly sliced asiago, then finish off with the top bun piece.

Buon appetito!

Related Posts

Red Pepper, Onion, and Garlic Porchetta Sandwich

#tomato #pesto #asiago #leftoverporchetta #sandwich #italiancuisine #leftover (- √ ® π œ)

34 views0 comments

Recent Posts

See All
Subscribe to Mailing List.  We respect your inbox and send emails infrequently.
Choose your interests
Choose your frequency

About Culinary Slut

We are not professional chefs; nor are we professional food reviewers or travel writers. We are, however, food and travel obsessed. Food is more than fuel, and we experience it (whether at home or abroad) through a lens polished by our travel experiences. Food is tradition, history, family, celebration. It brings us together, it reflects the world we live in and where we came from. In many ways, food defines communities and our cultures. It can be creative, joyful and comforting. Food is life.   

We come from humble backgrounds and that allows us to appreciate humble noshing; at the same time
, we have achieved some small measure of success that allows us to travel and gives us access to culinary artistry. We both come from cultures where food is central to community and family and is symbolic of friendship.

A quick word about reviews: you will not find negative reviews on Culinary Slut. While we may poke fun at times, it is as much at ourselves for risking food and travel experiences that are a bit "off the wall" (or the beaten path).  That sometimes leads us to experiences that are a bit less-than-perfect (and that's putting it mildly). But, if we don't like something, we just don't post about it. Instead, we’re here to have fun and share our experiences with you in the hopes that you'll find them as fun and wondrous as we do.

Site Map