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Porchetta Sandwich on a cutting board
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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.
Course Lunch
Cuisine American, Italian, Italian fusion, sandwich
Keyword Easy Porchetta Sandwich, Porchetta Sandwich
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 1690kcal
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