Porchetta Sandwich

Ingredients · 2 servings

• 300 gPorchetta roast pork, thickly sliced
• 2Ciabatta roll, split
• 40 gCrackling, broken into bite size pieces
• 50 gSalsa verde

Equipment

oven, cutting board, bread knife, chef knife, baking sheet, spoon, tongs, serving plate

Instructions

1. 1
   Set Up Station

   Gather and measure the porchetta, rolls, crackling, and salsa verde, then set out a scale, board, knife, tray, spoon, and tongs. · 4 min

   What to look for: Measured pork, rolls, crackling, salsa verde, board, knife, tray, spoon, and tongs are ready.

2. 2
   Warm Porchetta

   Heat the oven to 180°C / 356°F, place sliced porchetta on a tray, and warm it for 5 minutes until the fat glistens. · 5 min

   When it is done: Check that thick pork slices reach 63°C / 145°F if heating from chilled.

3. 3
   Toast Ciabatta

   Toast the split ciabatta rolls in the same oven for 3 minutes until the cut faces are lightly crisp but the centers stay tender. · 3 min

   What to look for: The cut sides are pale golden with a dry crisp surface.

4. 4
   Fill Rolls

   Spread salsa verde on the roll bases, layer warm porchetta thickly, and tuck crackling over the pork so every bite has crunch. · 3 min

   What to look for: Each roll has a generous pork layer, green sauce, and visible crisp crackling.

5. 5
   Serve Immediately

   Serve the sandwiches while the pork is warm and the crackling is crisp, closing the rolls just before eating to protect the texture. · 1 min

   What to look for: The sandwich is closed, warm, and still crisp at the edges.