Porchetta Sandy Recipe
calabrian chili jam + paprika aioli + smoked mozzarella cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Porchetta Sandy Ingredients
Method
Preparation Directions
- 1
Prepare the Paprika Aioli
In a mixing bowl, combine mayonnaise, minced garlic, paprika, lemon juice, salt, and black pepper. Mix well until smooth. Set aside.
- 2
Cook the Porchetta
Preheat the oven to 375°F (190°C). Season the porchetta with salt and black pepper. Place it in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
- 3
Assemble the Sandwich
Slice the bread rolls in half. Spread a generous amount of Calabrian chili jam on the bottom half of each roll. Layer with sliced porchetta and top with smoked mozzarella cheese. Add a dollop of paprika aioli on top and close the sandwich.
- 4
Serve
Serve the Porchetta Sandy warm, with additional chili jam and aioli on the side if desired.
