porchetta sandwich with salsa verde and pickled onions on a ciabatta roll

Porchetta Sandwich with Italian Salsa Verde

Juicy, slow-roasted porchetta meets a bright Italian Salsa Verde and crisp pickled onions in this Italian sandwich recipe. 
Course Lunch
Cuisine Italian
Keyword italian sandwiches, porchetta sandwich, pork sandwich
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 sandwiches
Calories 616kcal
Author Amanda Biddle


Quick Pickled Onions

  • 1/2 medium red onion , thinly sliced
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt

Salsa Verde

  • 1 cup Italian parsley leaves , tightly packed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons brined capers , drained
  • 1 teaspoon lemon zest
  • 2 anchovy fillets
  • 1-2 large garlic cloves , peeled*
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly-ground black pepper


  • 4 large ciabatta rolls
  • 12-16 slices warm porchetta , 1/4-inch thick, plus crackling
  • 1 cup baby arugula


Make the Pickled Onions

  • In a bowl, whisk together vinegar, sugar, and salt. Add the onion and toss to combine. Let stand for 40-60 minutes, stirring occasionally.

Make the Salsa Verde

  • In a blender or food processor, pulse together parsley, vinegar, capers, lemon zest, anchovy fillets, and garlic cloves until finely chopped. Scrape the bowl. With the blender or food processor processor running, add olive oil in a steady stream. Season to taste with salt and pepper.

Make the Sandwiches

  • Layer ciabatta buns with baby arugula, sliced porchetta, and pickled onions. If desired, chop some of the crackling from the porchetta and sprinkle over the meat. Drizzle with salsa verde. Serve immediately.


*The amount of garlic you use will depend on how garlicky your porchetta is. If you're using my porchetta recipe, which infuses the meat with the garlic-herb rub, use one clove of garlic in the salsa verde. If your porchetta meat isn't as garlicky, or if you really love garlic, use two cloves.


Calories: 616kcal | Carbohydrates: 2g | Protein: 9g | Fat: 63g | Saturated Fat: 18g | Cholesterol: 62mg | Sodium: 446mg | Potassium: 258mg | Vitamin A: 1380IU | Vitamin C: 21.6mg | Calcium: 36mg | Iron: 1.7mg