Porchetta Panini
Indulge in the rich, savory flavors of the Porchetta Panini—a gourmet sandwich that perfectly combines tender slices of seasoned porchetta, creamy provolone cheese, and fresh baby arugula, all nestled between crispy, golden ciabatta bread. This Italian-inspired recipe stands out with its homemade herbed garlic aioli, infused with fresh rosemary and a hint of zesty lemon juice, providing a fragrant, tangy contrast to the succulent porchetta. Quick and easy to prepare, this panini is toasted to perfection in just minutes, making it an irresistible choice for lunch or a casual dinner. Ideal for fans of Italian cuisine or sandwich lovers alike, elevate your mealtime with this deli-worthy, flavor-packed creation.
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Recipe Information
Ingredients
- 2 loaves Ciabatta bread (large, cut into sandwich-sized portions)
- 300 grams Cooked porchetta (thinly sliced)
- 4 slices Provolone cheese
- 1 cup Baby arugula (fresh)
- 3 tablespoons Mayonnaise
- 1 teaspoon Lemon juice (fresh)
- 1 clove Garlic (grated or finely minced)
- 1 teaspoon Fresh rosemary (finely chopped)
- 2 teaspoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
Instructions
Prepare the herbed garlic aioli: In a small bowl, mix together mayonnaise, lemon juice, grated garlic, chopped rosemary, salt, and pepper until well combined. Set aside.
Preheat a panini press or a stovetop grill pan over medium heat.
Slice the ciabatta bread lengthwise and lightly brush the inner sides with olive oil.
Spread the herbed garlic aioli evenly over the inner sides of the ciabatta bread slices.
Layer thinly sliced porchetta on the bottom half of each sandwich, followed by two slices of provolone cheese and a generous handful of baby arugula.
Top with the other half of the ciabatta bread, aioli-side down, to form a sandwich.
Place the assembled sandwiches into the panini press or grill pan. If using a grill pan, press down on the sandwich with a heavy skillet for even toasting.
Cook for 4-5 minutes on each side, or until the bread is crisp and golden, and the provolone cheese is melted.
Remove from heat, let rest for a minute, then slice each panini in half if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.4 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 513 mg | 39% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
