Porchetta Sandwich
A crusty sandwich piled with tender sliced pork, peppery arugula, and creamy mayo. Quick to assemble and perfect for a satisfying lunch or dinner.
- Total time
- 10 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
satisfyingquickitalianporkcrunchytenderweeknightsandwich
Ingredients
- 2 whole crusty sandwich rolls
- 8 oz sliced porchetta or roast pork
- 2 tbsp mayonnaise
- 1 cup baby arugula
- 1 cup potato chips
Instructions
- 1
Split the 2 rolls and spread 1 tbsp mayo on each cut side. If you like, toast the rolls cut-side down in a dry skillet over medium heat until golden, about 2 minutes.
- 2
Pile 4 oz of sliced porchetta onto each bottom half, folding the meat so it mounds up.
- 3
Top each with 1/2 cup arugula, then close the sandwiches. Serve with potato chips on the side or tucked inside for crunch.
Tools you’ll need
- butter knife
- skillet (optional)
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