Porchetta Roast and Sandwich

Porchetta Roast and Sandwich

Porchetta Roast and Sandwich

Exactly fourteen years ago, I hosted a Porchetta Party at my home where we crafted a lovely porchetta roast and other porchetta dishes entirely from scratch. However, this time around, things are a bit different. I’m opting for convenience by cooking a pre-made roast from Costco. While it’s a simpler approach, the results are still delicious.

Porchetta stands as an Italian culinary masterpiece. It involves a dexterous process of hand-rolling and tying a free-range heritage pork loin and belly. This delectable creation is stuffed with a blend of spices, garlic, and lemon zest. Seasoned with a mix of salt, lemon juice, and white wine, the porchetta is then roasted to perfection.

Porchetta Roast and Sandwich

With its succulent savory interior and crave-worthy crackly skin exterior, Porchetta Roast makes an impressive and photogenic centerpiece. Leftover roast can be transformed into equally spectacular Sandwiches.

Porchetta Roast and Sandwich

Porchetta Roast and Sandwich Recipes

Porchetta Roast

The Roli Roti Porchetta is found in the refrigerated section and comes fully cooked. Costco sells it for $8.99/lb. This roast was 2.8 lbs for $25.

Pre-heat oven to 425°F. The porchetta comes in a plastic pouch. First, 3 slits are made in the pouch, then the pork is microwaved on high for 5 minutes.

Then the pouch is removed and the pork is roasted in the oven for about an hour until the internal temperature reaches 140°F and the skin is crispy and crackly.

Let rest 15 minutes then slice with a serrated knife into 1/2″ portions. Serve with rosemary salt on the side.

Porchetta Roast and Sandwich


In one hour that perfect crispy crackly crust was achieved, but beware that the grease does splatter in the oven.

On Ciabatta Roll with Broccoli Rabe, Muenster, Onion Jam

Porchetta Sandwich
On Ciabatta Roll with Broccoli Rabe, Muenster, Onion Jam

Broccoli Rabe

Cut the tough stems from the bottom of a bunch of broccoli rabe. Place it in a pot of boiling salted water for 2 minutes, stirring frequently, then drain well, cool slightly, spin dry then chop into 1″ pieces.

Meanwhile heat 1 1/2 T. of olive oil in a small pan. Add a couple shaved cloves of garlic and some red pepper flakes. Sauté until the garlic is a light golden brown.

Toss the garlic mixture with the broccoli rabe, then season with sea salt and fresh squeezed lemon juice to taste .


Remove the crackly crust to enjoy separately. It is far too crunchy to use on the sandwich. Re-heat (if necessary) pork slices in a dry, non-stick pan until warmed through.


Brush sliced ciabatta roll lightly with olive oil and toast until golden brown. Immediate place a couple slices of Muenster cheese on the bottom half so it begins to melt.

Spoon warm broccoli rabe on top of the cheese. Arrange sliced pork on top of that. Top the pork with onion jam and close the sandwich.

Wine Pairing = Roast Pork & Pinot

Hahn SLH (Santa Lucia Highlands) Pinot Noir 2021

Vivid red ruby in the glass, this wine opens with aromas of red fruit, cherry, blackberry and hints of earthiness, delicate toast and vanilla spice. The palate is rich, with refined silky tannins, medium acidity and flavors of cherry, red plums, raspberry and subtle notes of allspice on a long elegant finish.

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