Porchetta Sandwiches with Salsa Verde & Arugula

Salty, fatty, and fantastic, porchetta is a serious treat. Crisp up a few slices just like bacon, and smash them into sandwiches with a fresh pesto and peppery leaves.

What You Get

Sliced porchetta bacon (see note below)

Brioche burger buns

Arugula

Lemon

Rosemary-walnut salsa verde

Pickles

What You’ll Need

Salt

Makes 4 servings

Active Time: 10 minutes

Total Time: 10 minutes 

Step 1

Preheat a frying pan over medium-low heat. When hot, add the porchetta and sear until golden and crispy, just like bacon, 2 to 3 minutes per side. Transfer to a plate lined with paper towels.

Step 2

Toast the buns, if you like. Place the arugula in a bowl, drizzle with the juice of ½ lemon, season with a pinch of salt, and toss to coat.

Step 3

To build the sandwiches, place the buns on plates, and top with the porchetta, pesto, and arugula. Serve warm, with the pickles on top or on the side.  

Contains: milk, eggs, tree nuts, wheat.

Note: The porchetta bacon arrives frozen for freshness. Store it in the refrigerator to defrost before cooking.

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