Ingredients

• For the Salsa Verde

  • 1 shallot, very finely chopped
  • 6 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons minced chives
  • 3 tablespoons Chardonnay vinegar
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon coarse salt
  • 3/4 cup olive oil
  • 1/2 teaspoon Dijon mustard
  • Juice of 1 lemon

• For the Sandwich

  • 1 filone roll, split
  • 12 (1/4-inch-thick) slices Porchetta
  • 1 cup spicy baby arugula