Herb-scented roast pork and crackling in a crusty roll, often kept deliberately simple.
Porchetta Panino is herb-scented roast pork and crackling in a crusty roll, often kept deliberately simple.
Make Porchetta Panino when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Warm the porchetta gently with a spoonful of its juices.
Split and warm the rolls without making them brittle.
Pile slices of pork generously into the bread, including crisp crackling.
Add salsa verde or rocket only if you want extra freshness.
Close and serve while the pork is hot and fragrant.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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