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!

Course Appetizer

Cuisine Italian

Prep Time 30

Cook Time 50

Servings sandwich

Calories 856kcal

Author Pina Bresciani

Ingredients

1 schiacciata optional - can use any bread
80-100 g porchetta sliced

Roasted Potato Cream

2 ¼ cup russet potatoes cut into 2-3cm cubes
½ cup (30g) parmigiano reggiano grated
1 garlic clove
4 tablespoon olive oil divided
¼ cup +3 tbsp water
salt to taste
pepper to taste

Parmigiano Cream

1 ¼ cup (100g) parmigiano grated
⅛ cup (25g) unsalted butter
2 ½ tbsp (25g) all purpose flour
250 mL whole milk

Instructions

Make the Potato Cream

Preheat oven to 400F. Season the potatoes with 2 tablespoon olive oil, salt and pepper.
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.
To a food processor, add the roasted potatoes, grated parmigiano reggiano, garlic, olive oil, ¼ cup of water and salt and pepper.
Process until smooth and creamy. Add more water if needed.

Make the parmigiano cream

In a small saucepan, heat up the milk until warm.
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 sandwich

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.
Spread ¼ cup of the parmigiano cream on the base of the sandwich.
Spread ¼ cup of the potato cream on top of the parmigiano cream.
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!

Video

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

Nutrition