Crispy Pork Belly Sandwich — Panino con Porchetta Romana
A Roman street-food classic of warm sliced porchetta layered into a crusty rosetta or ciabatta roll with crackling fragments and a few rocket leaves, the herbed pork's juices soaking into the bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 280g cooked porchetta 5mm thick. Gather 40g crackling fragments. Wash and dry 40g wild rocket. Have 2 ciabatta rolls, lemon, sea salt, black pepper, and optional Dijon mustard ready.
Toast
Halve both ciabatta rolls horizontally. Heat a dry skillet or griddle over medium-high heat. Place bread cut-side down in batches if needed, toast 90 seconds each until lightly charred at the edges and crisp.
Sear
Remove bread from pan. Lay porchetta slices in the same pan off the heat for 60 seconds—residual warmth gently warms the meat without drying it. Reserve any pan juices.
Build
Spread 1 tsp Dijon (if using) on the bottom half of each bread. Layer warm porchetta slices on top of each. Spoon reserved pan juices over the meat. Scatter crackling fragments evenly across each sandwich.
Finish
Toss rocket with a squeeze of lemon and a pinch of salt. Pile rocket over crackling on each sandwich. Season with flaky salt and coarsely ground black pepper. Crown with top half of ciabatta on each, press lightly.
Plate
Cut each panino in half diagonally and serve immediately while the meat is still warm and the bread is crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.