This porchetta sandwich is mouth-watering delicious. Made with schiacciata, porchetta, roasted potato cream, and parmigiano, you’ll have no trouble enjoy every last bite!
One of my favorite experiences in Italy is visiting All’Antico Vinaio, a panino shop in Florence. In fact, I would go as far as saying if all you did was travel to Florence, have a panino there, then return home, your trip would be well spent – it’s that good.
The experience left such an impression on me, that I was inspired to perfect my own porchetta sandwich (check out another porchetta sandwich I made here), and now that I have, I can’t wait to make it again and again!
Inspired by the Numero 5 panino at All’Antico Vinaio, this sandwich is a combination of amazing porchetta, coupled with two creamy spreads that layer in a level of flavor that make each bite better than the last!
If you’re looking for more All’Antico Vinaio sandwiches, check out this salami sandwich, prosciutto sandwich, mortadella sandwich, and pancetta sandwich.
Now, I should say that because its so tasty, you’ll probably want to make more than one sandwich, so if you have anther person to share with, you’ll want to make a panino for each person, for a total of two panini, as the word “panini” is plural, meaning more than one “panino”.
With that quick Italian word tip completed, let’s make some porchetta sandwiches! or panini 😉
Why you Should Make a Porchetta Sandwich
- It’s unique: You won’t see this ingredient list everyday, so you’ll have a sandwich that is one of a kind with a distinct flavor profile.
- It has amazing flavor: This porchetta sandwich has porchetta, parmigiano cream, and potato cream. It’s an amazing depth of flavor that hits all the right notes!
- It’s easy to adjust: This recipe is flexible, in that there are so many ways that you can adjust it for your own preferences. You can add your favorite sandwich fillings, or experiment with different types of bread. The possibilities are limited only by your imagination!
Ingredients
- Schiacciata: Crunchy on the outside, and soft on the inside, a schiacciata is the perfect vessel for this sandwich.
- Porchetta: The porchetta is the meat portion of the sandwich, and delivers incredible flavor.
- Potato Cream: Gives the sandwich a hearty potato flavour that complements the porchetta.
- Parmigiano Cream: An additional level of flavour that adds a bit of sharpness and saltiness!
Filling options for a porchetta sandwich:
For Italian panini, simplicity is the key philosophy. It is common for Italians to add only a few ingredients. In this way, the sandwich maximizes the flavor of the feature ingredients.
The trick is to keep it as simple as possible. For example, porchetta, and the two creams, are the only fillings that I used in this recipe, however, here are a few other filling options to try:
- Porchetta and salsa verde (a classic!)
- Porchetta, arugula, and roasted peppers
- Porchetta, fresh figs, buffalo milk mozzarella
Other filling ideas of a porchetta sandwich include pesto, roasted eggplants, roasted onions, or balsamic vinegar.
How to Make Porchetta Sandwich – Step by Step
Make the potato cream
Roast some potatoes, and once cooled place in a blender, along with parmigiano, olive oil, garlic, water, salt and pepper.
Process until smooth and creamy.
Make the parmigiano cream
In a medium sized pan (over medium heat), melt the butter. Add in the flour. Mix with a whisk until well incorporated.
Slowly pour in the milk, while whisking continuously. Keep whisking until there are no more clumps in the mixture (a few minutes)
Add in the grated parmigiano and whisk once more until fully incorporated. There is no need to add salt since the parmigiano is already salty. Set aside.
Assemble the panino
Start by cutting the schiacciata bread in half.
Spread the parmigiano cream and potato cream over the bread slices. Then, place the porchetta on the base of the sandwich.
Place the other slice of schiacciata on top to form the sandwich. Serve and enjoy!
FAQs
Porchetta in Italian means “little pig”, so it is a suckling pig that is roasted, and seasoned. It is usually slow roasted over wood, or on a spit. The end result is flavorful, juicy roasted pork perfect for sandwiches!
While porchetta can be served in a sandwich, you could also accompany the porchetta with some roasted peppers, eggplants, potatoes, or any other grilled vegetable.
Traditionally, the porchetta is the belly, and loin of a pig. This is the most flavorful part, and you could turn into a roll, and when season, becomes a tender and beautiful roast.
Storage
It is best to eat your porchetta sandwich immediately after it’s made. Storage (even in the fridge) is not recommended, as it will lose its flavor and quality.
More Sandwich Recipes
- Porchetta Sandwich with Gorgonzola and Pistachio Pesto
- Pancetta Sandwich with Pecorino Cream, Sundried Tomatoes and Arugula
- Delicious Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil
If you tried making this Porchetta Sandwich with Roasted Potato Cream and Parmigiano, or any other recipe on the blog, please let me know what you thought of it in the comments below. I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, PINTEREST and TIKTOK to see more delicious food and what I’ve been up to.
Porchetta Sandwich
This porchetta sandwich is mouth-watering delicious. Made with schiacciata, porchetta, roasted potato cream, and parmigiano, you'll have no trouble enjoy every last bite!
Ingredients
- 1 schiacciata optional – can use any bread
- 80-100 g porchetta sliced
Roasted Potato Cream
- 2 1/4 cup russet potatoes cut into 2-3cm cubes
- 1/2 cup (30g) parmigiano reggiano grated
- 1 garlic clove
- 4 tbsp olive oil divided
- 1/4 cup +3 tbsp water
- salt to taste
- pepper to taste
Parmigiano Cream
- 1 1/4 cup (100g) parmigiano grated
- 1/8 cup (25g) unsalted butter
- 2 1/2 tbsp (25g) all purpose flour
- 250 mL whole milk
Instructions
Make the Potato Cream
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Preheat oven to 400F. Season the potatoes with 2 tbsp olive oil, salt and pepper.
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Add the potatoes to a baking sheet or pan, place in the oven, and roast the potatoes for about 30-35 minutes or until golden brown. Let the potatoes cool slightly.
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To a food processor, add the roasted potatoes, grated parmigiano reggiano, garlic, olive oil, 1/4 cup of water and salt and pepper.
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Process until smooth and creamy. Add more water if needed.
Make the parmigiano cream
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In a small saucepan, heat up the milk until warm.
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In a medium sized pan (over medium heat), melt the butter. Add in the flour. Mix with a whisk until well incorporated.
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Slowly pour in the milk, while whisking continuously. Keep whisking until there are no more clumps in the mixture (a few minutes)
-
Add in the grated parmigiano and whisk once more until fully incorporated. There is no need to add salt since the parmigiano is already salty. Set aside.
Assemble the sandwich
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Cut a piece of schiacciata, or whichever bread you are using. Slice the schiacciata lengthwise to form two pieces of bread that you can add the ingredients to.
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Spread 1/4 cup of the parmigiano cream on the base of the sandwich.
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Spread 1/4 cup of the potato cream on top of the parmigiano cream.
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Add the porchetta slices on top of the potato cream. Place the other piece of bread on top to form a sandwich. Serve and enjoy!
Recipe Notes
- The yield for the potato cream is 1.5 cups, so you will have left over cream – use it to make more sandwiches, or as a side dish for meats
- The yield for the parmigiano cream is 1 cup, so you will have left overs, use it to make more sandwiches, or in pasta!
- The size of the sandwich made in this post is 6.5 x5 inches
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