Porchetta Sandwiches Recipe

Porchetta Sandwiches
Arthur Bovino


For the porchetta:

  • 2-3 pounds boneless pork loin round or pork shoulder
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons black pepper
  • ¼ cup fennel, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon fennel seeds
  • 4 cloves crushed garlic
  • 1 tablespoon olive oil
  • ¾ cup plus 1 tablespoon white wine

For the sandwiches:

  • 2 tablespoons olive oil
  • 8 ciabatta rolls, sliced in half and toasted
  • 2 cups baby arugula or wild rocket
  • Eight ¼-inch thick slices of porchetta


  • About 12 inches of kitchen twine

The reason this works as a great tailgating or casual party recipe is that you can do most of it ahead, and also because guests can help assemble their own and even customize. Porchetta sandwiches are best left simple in my opinion, but condiments like a grainy or Dijon mustard and add-ons like some garlicky sautéed greens or caramelized onions would be delicious as well.

Click here to see New Twists on Tailgating Recipes. 


For the porchetta:

Start to slice into the pork loin about ½ inch away from the end of the longest side. It should be as if you are shearing ½ inch from the hunk of meat, but then continue to cut and unravel the loin so that you have 1 long flat piece of pork that is about ½-inch thick throughout.

Season the pork on both sides with the salt and pepper. In a food processor, combine the fennel, sage, rosemary, fennel seed, garlic, olive oil, and 1 tablespoon of white wine. Spread the mixture on 1 side of the pork loin. Roll it up like a burrito and secure with two pieces of kitchen twine. Refrigerate for at least 2 hours or up to overnight.

Preheat the oven to 375 degrees.

Roast pork for 30 minutes then pour the ¾ cup of white wine over the porchetta. Roast for another hour. You should insert a meat thermometer in the thickest part and make sure that it reads at least 145 degrees. Remove the pork from the oven and let it stand for 10 minutes before slicing.

For the sandwiches:

Drizzle olive oil on both sides of the bread. Top with arugula and porchetta slices. (And if you saved the pan juices, drizzle some of them over the meat.)


Calories per serving:

454 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 152g 234%
  • Carbs 243g 81%
  • Saturated 28g 139%
  • Fiber 16g 65%
  • Trans 1g
  • Sugars 7g
  • Monounsaturated 55g
  • Polyunsaturated 18g
  • Protein 285g 570%
  • Cholesterol 726mg 242%
  • Sodium 6,851mg 285%
  • Calcium 611mg 61%
  • Magnesium 453mg 113%
  • Potassium 5,036mg 144%
  • Iron 22mg 123%
  • Zinc 24mg 162%
  • Phosphorus 3,008mg 430%
  • Vitamin A 86µg 10%
  • Vitamin C 14mg 23%
  • Thiamin (B1) 7mg 471%
  • Riboflavin (B2) 3mg 205%
  • Niacin (B3) 84mg 419%
  • Vitamin B6 9mg 434%
  • Folic Acid (B9) 923µg 231%
  • Vitamin B12 6µg 102%
  • Vitamin D 6µg 1%
  • Vitamin E 9mg 44%
  • Vitamin K 105µg 132%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...