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.