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Porchetta Sandwich

Pile porchetta slices high on a crusty roll for a traditional Italian lunch. This recipe comes from chef Justin Smillie.

  • Yield: Makes 4
Porchetta Sandwich

Source: The Martha Stewart Show


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


  1. Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice; set aside.

  2. Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula and sandwich together with remaining roll half; serve.

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