Porchetta Sandwich with Jalapeno Chimichurri and Sriracha Mayo
An easy Porchetta Sandwich recipe that is jazzed up with amazing spicy chimichurri and a sriracha mayo. Servings can be easily adjusted based on how much Porchetta you have, and how many sandwiches you wish to make.
Servings: 4 people
Cost: $25.00
Ingredients
Porchetta Sandwich
- 2 pounds Porchetta Roast, sliced into 1/4 inch thick slices
- 4 Ciabatta Rolls
- 2 cups arugula, rinsed and dried
- 1/2 cup jalapeno chimichurri
- 1/2 cup thinly sliced red onions (or pickled onions)
- 1/2 cup sriracha mayonnaise
Sriracha Mayonnaise
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
Instructions
Sriracha Mayonnaise
- Combine ingredients and stir together. Use as condiment for the sandwich.
Porchetta Sandwich
- Toast Ciabbata Buns. Coat the base of the bun with mayo.
- Layer on top of the mayo, greens, 1/2 pound of Porchetta slices (per sandwich), red onions, and then 2 tablespoons of chimichurri.
- Add the top of the bun and serve warm.
Notes
Find the recipe for Jalapeno Chimichurri sauce here.
Nutrition
Calories: 1690kcal | Carbohydrates: 28g | Protein: 27g | Fat: 163g | Saturated Fat: 51g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 65g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 881mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2mg
