Yeah - this porchetta sando is the shit.

My first Porchetta experience was when I was about 20 years old, I used to go to this old-school Italian deli in Brunswick where they would do super thin slices of Porchetta, I didn’t know what the hell this stuff was, salty, fatty, herby I thought it was the best thing ever, definitely better than the crappy ham sandwich I was getting before - anyway I’d get about 5 dollars worth, stick it in between some white bread and life was good.

So I’ve been working on this sando for a little while ( ahem - 29 years) - and I think I’ve cracked it. Here’s the latest version.

You can make your own porchetta, I usually don’t, it’s not hard, but quicker to get from a good butcher and just do the cooking.

I typically get a roll that’s about 1kg in size, which means cooking takes about 45 minutes.

Just pat the skin dry, score with a sharp knife, drizzle with olive oil and sprinkle with a decent amount of salt flakes ( not table salt) set the temp on the oven to start at 160 degrees then at about the 30 min mark, up the temp to 220 degrees to get that nice crispy crackling.

On to the rest -

Crusty sourdough is a must, toast that bread on the outside with a good amount of butter and spread some mayo on the inside ( kewpie is the move here ).

I like about 2 cm slices of Porchetta, thick and juicy. Add as much as you think is a good idea without inducing a heart attack, on top of the porchetta add some fresh gremolata - Chopped flat-leaf parsley, red onion, garlic, lemon or lime zest and a decent amount of olive oil then top with rocket, shaved parmesan and a driz of balsamic.

Just re-read the above and let it marinate for a minute.

Seriously- make this sandwich for lunch then take the rest of the day off.

BTW - i didn’t take any pics of the actual sandwich, I planned to, but as soon as i made it - i ate it.