This isn't your average fairy tale ending - it's three different pigs living their best life on ciabatta. We've got the whole Italian charcuterie family reunion here: silky porchetta, paper-thin prosciutto, and spicy soppressata, all getting cozy with creamy burrata and peppery arugula.
Transform your kitchen into an Italian deli with this show-stopping sandwich that celebrates the holy trinity of pork. The key is balancing the rich, salty meats with creamy burrata and bright arugula, all brought together with garlicky aioli.
Ingredients
1 large ciabatta roll, split and lightly toasted
3 oz porchetta, thinly sliced
2 oz prosciutto di Parma
1.5 oz soppressata, thinly sliced
4 oz burrata cheese, torn into pieces
1 cup baby arugula
3 cloves garlic, minced
1/3 cup mayonnaise
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
Instructions
1
Make the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Let sit for 10 minutes to develop flavor.
2
Lightly toast the ciabatta roll until golden but still soft inside. Let cool slightly.
3
Spread a generous layer of garlic aioli on both sides of the toasted ciabatta.
4
On the bottom half, layer the porchetta first, followed by the prosciutto and soppressata, allowing the meats to overlap naturally.
5
Tear the burrata into bite-sized pieces and distribute evenly over the meats.
6
Top with fresh arugula, drizzle lightly with olive oil, and season with freshly cracked black pepper.
7
Close the sandwich gently, pressing just enough to help everything adhere. Slice diagonally and serve immediately.
