Porchetta Sandwich Recipe

Prep and dry the pork

If using separate shoulder and belly, butterfly the shoulder (or have butcher boneless and ready). Score the belly skin if present. Pat all meat dry with paper towels. Place the belly skin-side down on a large cutting board, lay the shoulder on top if rolling, or use a single large piece of pork shoulder and flatten slightly to make an even rectangle.

Make herb-fennel rub

Toast fennel seeds in a dry skillet over medium heat until fragrant (about 1–2 minutes). Crush the fennel seeds with a mortar and pestle or spice grinder. Combine crushed fennel, chopped rosemary, chopped sage, minced garlic, lemon zest, crushed fennel fronds, kosher salt, black pepper and 2 tbsp olive oil to form a coarse paste.

Season and roll

Spread the herb-fennel paste evenly over the inner surface of the pork (the shoulder and belly if both used). Tightly roll the pork into a cylinder (belly outside if using) and tie at 1–1.5 inch intervals with butcher's twine. Tuck any loose skin. Refrigerate uncovered for at least 4 hours or overnight for better flavor and drier skin (if using belly skin).

Roast

Preheat oven to 250°C (475°F) for roasting stage or 130°C (265°F) if doing low-and-slow first. For balanced texture: roast low then high. Place the rolled porchetta on a rack in a roasting pan. Roast at 130°C (265°F) until internal temperature reaches 60°C (140°F), about 2–2.5 hours for this size. Increase oven to 230°C (450°F) and roast until skin is crackling and internal temp reaches 68–70°C (155–158°F), about 20–30 minutes. If using only high heat: roast at 190°C (375°F) for 2–2.5 hours, finishing at 230°C (450°F) for crackle. Rest the porchetta uncovered for 20–30 minutes before slicing thinly.

Slice

Using a sharp carving knife, remove twine and slice the porchetta into 3–4 mm (thin) slices. Keep warm or reheat gently on a skillet when assembling sandwiches.

In a bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, honey, salt and black pepper until smooth. Taste and adjust seasoning (add more mustard for tang or honey to round). Refrigerate until ready to assemble. Makes about 1 cup; enough for 8 sandwiches.

In a large bowl, combine thinly sliced fennel, red cabbage, grated carrot and thinly sliced red onion. In a small jar or bowl, whisk apple cider vinegar, olive oil, honey, lemon juice, salt and pepper until emulsified. Pour dressing over the vegetables and toss to combine. Let sit at least 15–30 minutes to soften and meld flavors. Taste and adjust salt/acidity before assembling.

Preheat broiler or gas burner. Place whole red peppers on a sheet pan and broil or char over the flame, turning with tongs, until skin is blackened all over (8–12 minutes). Transfer to a bowl and cover with plastic wrap or a sealed container to steam for 10–15 minutes. When cool, peel off skins, remove cores and seeds, and slice into wide strips. Toss with 1 tbsp olive oil and 1/2 tsp salt. Set aside.

Warm sliced porchetta briefly in a skillet over medium heat with a small splash of pan juices or a touch of olive oil, 1–2 minutes per side until heated through (do not overcook).

Halve the ciabatta rolls and lightly brush the cut sides with olive oil. Toast cut-side down on a hot skillet or under broiler until golden and crisp, about 1–2 minutes.

Spread about 1–2 tablespoons of Dijon mayo on both cut sides of each roll. On the bottom half, layer a handful (about 2–3 slices worth) of warm porchetta slices, then 2–3 strips of roasted red pepper, and a generous pile (about 1/3 to 1/2 cup) of fennel slaw. Add a small handful of arugula if using. Finish with top roll and press gently.

Serve immediately. If making ahead for transport, pack slaw and mayo separately and assemble just before eating to prevent sogginess.