Go Back

Porchetta Sandwiches with Garlic Herb Mayo

A savory Italian-inspired sandwich, featuring succulent porchetta and a creamy garlic herb mayo, perfect for impressing friends and family.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Porchetta
  • 2 to 3 pounds boneless pork belly Choose a well-marbled cut for best results.
  • 2 tablespoons fennel seeds
  • 1 tablespoon black peppercorns
  • 3 tablespoons chopped fresh rosemary Fresh herbs are recommended for best flavor.
  • 1 tablespoon chopped fresh thyme
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 tablespoon olive oil
For the Garlic Herb Mayo
  • 1 cup mayonnaise Use your favorite brand for optimal taste.
  • 2 tablespoons fresh lemon juice Freshly squeezed is preferred.
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
For Serving
  • Crusty Italian bread or ciabatta rolls Choose your favorite type.
  • Arugula or spinach (optional) Adds freshness and color.

Method
 

Prepare the Porchetta
  1. Preheat your oven to 475°F (245°C).
  2. In a dry skillet over medium heat, toast the fennel seeds and black peppercorns until fragrant, about 2-3 minutes.
  3. Grind toasted seeds into a powder and mix with rosemary, thyme, minced garlic, and salt.
  4. Lay the pork belly skin side down and rub the herb mixture all over the pork. Roll it up tightly and tie it with kitchen twine.
  5. Drizzle with olive oil and place in a roasting pan. Roast for about 1 hour until the skin is crispy and the meat is cooked thoroughly (145°F minimum in center).
Prepare the Garlic Herb Mayo
  1. In a bowl, mix together mayonnaise, lemon juice, minced garlic, parsley, Dijon mustard, and a pinch of salt and pepper.
  2. Taste and adjust seasoning if necessary. Set aside.
Assemble Your Sandwich
  1. Once your porchetta is ready, let it rest for about 10 minutes.
  2. Slice the porchetta into thin pieces, spread garlic herb mayo onto the bread or ciabatta rolls.
  3. Layer the porchetta slices on top and optionally add arugula or spinach.
Serve and Enjoy
  1. Slice the sandwiches in half and enjoy your creation.

Notes

Make-Ahead Magic: The porchetta can be prepared a day or two in advance. Just reheat it in the oven to restore crispy skin. Don't skip the mayo; it's versatile for other uses, too. Feel free to customize the mayo based on preference.