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.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Lunch
Cuisine: American, Italian, Italian fusion, sandwich
Keyword: Easy Porchetta Sandwich, Porchetta Sandwich
Servings: 4 people
Cost: $25.00
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
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.
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