Toasted Porchetta Sandwiches with Mustardy Roasted Red Peppers | PC.ca
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NewToasted Porchetta Sandwiches with Mustardy Roasted Red Peppers

A delicious toasted sandwich filled with slices of porchetta, roasted red peppers and arugula.

PC World of Flavours Pork Belly and Seasoned Boneless Pork Loin Roast Porchetta

New

Toasted Porchetta Sandwiches with Mustardy Roasted Red Peppers

You know how the best part about turkey dinner is the next-day sandwiches? The same applies for porc...

You know how the best part about turkey dinner is the next-day sandwiches? The same applies for porchetta. Pile the leftover slices from last night’s roast onto crusty buns with rich mayonnaise and a caramelized onion and red pepper topping for an easy, sublime next-day indulgence.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 25 mins
  • Serves: 4
  • Dish Type: Canadian, American, Italian
  • Season: Fall, Winter, Spring, Summer
  • Course: Lunch, Dinner
  • Main Ingredient: Pork
  • Serving Size

    1 sandwich

  • Calories

    700

  • Total Carbohydrate

    49 g

  • Total Fat

    44 g

  • Saturated Fat

    16 g

  • Dietary Fibre

    1 g

  • Protein

    28 g

  • Sodium

    840 mg

  • Sugars

    6 g

NewToasted Porchetta Sandwiches with Mustardy Roasted Red Peppers

A delicious toasted sandwich filled with slices of porchetta, roasted red peppers and arugula.

PC World of Flavours Pork Belly and Seasoned Boneless Pork Loin Roast Porchetta

  • Serving Size

    1 sandwich

  • Calories

    700

  • Total Carbohydrate

    49 g

  • Total Fat

    44 g

  • Saturated Fat

    16 g

  • Dietary Fibre

    1 g

  • Protein

    28 g

  • Sodium

    840 mg

  • Sugars

    6 g

How to make

Ingredients

  • 4

    slices (1/2-inch/1 cm thick) cooked PC® World of Flavours Porchetta Pork Belly and Seasoned Boneless Pork Loin Roast
  • 4

    large crusty buns or rolls (such as ciabatta), split
  • 8

    jarred roasted whole sweet red peppers, drained, patted dry, and thinly sliced
  • 1 tbsp (15 mL)

    PC® Caramelized Onion Topping
  • 2 tsp (10 mL)

    grainy Dijon mustard
  • 4 tsp (20 mL)

    mayonnaise
  • 1 cup (250 mL)

    lightly packed baby arugula

How to make

  • Step 1

    Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.

  • Step 2

    Arrange porchetta in single layer on half of prepared baking sheet. Bake 10 minutes. Add buns, cut sides up, in single layer to other half of baking sheet. Bake until porchetta is heated through and buns are light golden, about 5 minutes.

  • Step 3

    Meanwhile, stir together red peppers, caramelized onion topping, and mustard in small bowl. Set aside.

  • Step 4

    Spread mayonnaise on cut sides of bun tops, dividing evenly. Top bun bottoms with porchetta, red pepper mixture, and arugula, dividing evenly. Sandwich with bun tops.

  • Try this:

    Swap out the mayonnaise for PC Roasted Garlic Mayo Sandwich Spread or PC Sriracha Mayo Sandwich Spread, or make your own custom mayo by mixing fresh lemon juice, chopped fresh herbs, and chopped capers into plain mayonnaise.

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