Porchetta Panini

Name: Porchetta Panini
Ingredients: Salsa Verde; 3 cups loosely packed fresh Italian parsley (from about 1 very large bunch); 1/2 cup extra virgin olive oil; 3 green onions, sliced; 3 tablespoons fresh lemon juice; 3 garlic cloves, peeled and minced; 2 drained anchovy fillets, chopped (optional); 1 tablespoon drained capers; 1 1/2 teaspoons grated lemon peel; For assembly; 8 pita bread (or flatbread); 1/3 cup salsa verde; 2/3 lb pork loin, sliced (porchetta); 8 slices fontina; 1 cup arugula; 1/2 cup caramelized onion

16 ingredients

4 steps

Ingredients

Salsa Verde
3 cups loosely packed fresh Italian parsley (from about 1 very large bunch)
1/2 cup extra virgin olive oil
3 green onions, sliced
3 tablespoons fresh lemon juice
3 garlic cloves, peeled and minced
2 drained anchovy fillets, chopped (optional)
1 tablespoon drained capers
1 1/2 teaspoons grated lemon peel
For assembly
8 pita bread (or flatbread)
1/3 cup salsa verde
2/3 lb pork loin, sliced (porchetta)
8 slices fontina
1 cup arugula
1/2 cup caramelized onion

Directions

1

For the Salsa Verde:
2

Combine all ingredients in a bowl, tossing until thoroughly mixed.
3

For Assembly:
4

Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.