Roasted Porchetta, Provolone, Red Peppers, Soppressata, Garlic Mayo.
The Story
This sandwich is pure Italian-American deli magic, born from the tradition of Sunday porchetta roasts that filled entire neighborhoods with their intoxicating aroma. We layer our herb-crusted roasted pork with sharp provolone and spicy soppressata, creating a symphony of flavors that would make any nonna proud.
Make it at Home
Italian Porchetta Sandwich with Garlic Mayo & Fire-Roasted Peppers
Recreate this incredible Italian-style sandwich at home with tender herb-crusted pork, creamy garlic mayo, and the perfect balance of salty and sweet. While traditional porchetta takes hours, this version delivers all that flavor in a fraction of the time.
Ingredients
1 lb pork shoulder or tenderloin
2 tsp fennel seeds, crushed
2 tsp fresh rosemary, minced
3 cloves garlic, minced (divided)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/3 cup mayonnaise
4 slices focaccia bread
4 oz provolone cheese, sliced
2 oz soppressata, thinly sliced
1 jar roasted red peppers, drained and sliced
Instructions
1
Preheat oven to 400°F. Mix crushed fennel seeds, rosemary, 2 cloves minced garlic, salt, pepper, and olive oil to create a paste.
2
Rub the herb paste all over the pork, ensuring even coverage. Let rest at room temperature for 15 minutes.
3
Roast pork for 25-30 minutes until internal temperature reaches 145°F. Let rest 10 minutes, then slice thinly against the grain.
4
Meanwhile, mix mayonnaise with remaining minced garlic to create garlic mayo.
5
Slice focaccia horizontally and lightly toast. Spread garlic mayo on both sides of each sandwich.
6
Layer bottom half with sliced porchetta, provolone, soppressata, and roasted red peppers. Top and serve immediately.
