Porchetta Sandwiches Garlic Herb Mayo: The Ultimate Recipe

Focus Keyword: Authentic Italian Carbonara
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Authentic Italian Carbonara: just the name conjures images of creamy, decadent pasta, doesn’t it? Forget everything you think you know about this classic dish, because we’re about to embark on a culinary journey to the heart of Italy to uncover the secrets of a truly authentic recipe. This isn’t your average cream-laden, bacon-filled imposter; this is the real deal, a dish steeped in history and bursting with flavor.

The origins of Carbonara are debated, but many believe it emerged in Rome during or after World War II. Some say it was created to satisfy the cravings of American soldiers who were looking for a hearty and satisfying meal. Others suggest it’s a variation of other Roman pasta dishes. Regardless of its exact beginnings, authentic Italian Carbonara has become a beloved staple of Italian cuisine, cherished for its simplicity and rich, savory taste.

What makes Carbonara so irresistible? It’s the perfect balance of textures – the silky smooth sauce clinging to perfectly cooked pasta, the salty bite of guanciale (or pancetta, in a pinch!), and the subtle sharpness of Pecorino Romano cheese. It’s a dish that’s both comforting and elegant, quick to prepare yet impressive enough for a special occasion. Plus, with just a handful of ingredients, it’s a testament to the power of simple, high-quality components. Get ready to experience Carbonara the way it was meant to be – a true taste of Italy!

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this Recipe

Ingredients:

• For the Porchetta:
• 1 (8-10 pound) boneless pork shoulder, skin on
• 2 tablespoons kosher salt, plus more for seasoning
• 1 tablespoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons fennel seeds, toasted and coarsely ground
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon dried sage, crushed
• 1 tablespoon garlic powder
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup olive oil
• 1/2 cup dry white wine
• For the Garlic Herb Mayo:
• 1 cup mayonnaise
• 4 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Sandwiches:
• 8 crusty rolls (ciabatta, baguette, or similar)
• Arugula or other leafy greens (optional)
• Thinly sliced provolone cheese (optional)

Preparing the Porchetta:

1. Score the Pork Skin: This is crucial for crispy skin! Using a sharp knife or a box cutter (be careful!), score the pork skin in a crosshatch pattern, about 1 inch apart. Be sure to cut through the skin and fat, but try not to cut into the meat itself. This allows the fat to render out during cooking, resulting in that irresistible crackling.
2. Prepare the Herb Mixture: In a small bowl, combine the 2 tablespoons of kosher salt, 1 tablespoon of black pepper, fennel seeds, rosemary, sage, garlic powder, and red pepper flakes (if using). Mix well to ensure all the spices are evenly distributed. This is your flavor bomb!
3. Season the Pork: Pat the pork shoulder dry with paper towels. This helps the seasoning adhere better. Generously season the entire pork shoulder with kosher salt and black pepper. Don’t be shy!
4. Rub with Herb Mixture: Now, rub the herb mixture all over the pork shoulder, making sure to get it into all the nooks and crannies, especially in the scored skin. Really massage it in there!
5. Roll and Tie the Pork: Carefully roll the pork shoulder tightly into a cylinder. Use butcher’s twine to tie the roast securely at 1-inch intervals. This helps the porchetta maintain its shape during cooking and ensures even cooking. Make sure the twine is tight!
6. Refrigerate Overnight: Place the rolled and tied porchetta on a wire rack set over a baking sheet. This allows air to circulate around the roast, further drying out the skin and promoting crispiness. Refrigerate uncovered for at least 12 hours, or preferably 24-48 hours. This is a key step for achieving that perfect crackling.

Cooking the Porchetta:

1. Preheat the Oven: Preheat your oven to 450°F (232°C). High heat is essential for getting the skin started.
2. Sear the Porchetta: Place the porchetta on the wire rack (still on the baking sheet) in the preheated oven. Roast for 30 minutes to sear the skin and get it blistering. Keep a close eye on it to prevent burning.
3. Reduce Heat and Continue Roasting: Reduce the oven temperature to 325°F (163°C). Pour the olive oil and white wine into the bottom of the baking sheet. This will create steam and help keep the meat moist.
4. Roast Until Tender: Continue roasting the porchetta for approximately 3-4 hours, or until the internal temperature reaches 195-205°F (90-96°C). Use a meat thermometer inserted into the thickest part of the roast to check the temperature. The exact cooking time will depend on the size and thickness of your pork shoulder.
5. Rest the Porchetta: Once the porchetta is cooked, remove it from the oven and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Tent it loosely with foil to keep it warm.

Making the Garlic Herb Mayo:

1. Combine Ingredients: In a medium bowl, combine the mayonnaise, minced garlic, chopped parsley, chopped rosemary, lemon juice, salt, and pepper.
2. Mix Well: Stir all the ingredients together until well combined.
3. Taste and Adjust: Taste the mayo and adjust the seasoning as needed. You may want to add more lemon juice for brightness, more garlic for a stronger flavor, or more salt and pepper to taste.
4. Refrigerate: Cover the garlic herb mayo and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the mayo thicken slightly.

Assembling the Sandwiches:

1. Slice the Porchetta: Using a sharp knife, slice the porchetta into thin slices. Try to get a good mix of crispy skin and tender meat in each slice.
2. Prepare the Rolls: Cut the crusty rolls in half horizontally.
3. Spread the Mayo: Spread a generous amount of garlic herb mayo on both halves of each roll.
4. Add the Porchetta: Layer the sliced porchetta on the bottom half of each roll. Don’t be shy with the meat!
5. Add Optional Toppings: If desired, add a layer of arugula or other leafy greens and thinly sliced provolone cheese on top of the porchetta.
6. Top and Serve: Place the top half of the roll on top of the fillings. Serve the porchetta sandwiches immediately and enjoy!

Tips for Perfect Porchetta:

• Don’t skip the scoring! This is the key to crispy skin.
• Dry brining is your friend. The overnight refrigeration helps dry out the skin and intensifies the flavor.
• Use a meat thermometer. This is the only way to ensure the porchetta is cooked to the perfect temperature.
• Let it rest! Resting the porchetta allows the juices to redistribute, resulting in a more tender and flavorful roast.
• Get creative with the fillings! Feel free to add other toppings to your sandwiches, such as roasted red peppers, caramelized onions, or a spicy giardiniera.

Variations:

• Spicy Porchetta: Add more red pepper flakes to the herb mixture for a spicier kick.
• Lemon Herb Porchetta: Add the zest of one lemon to the herb mixture for a brighter flavor.
• Fennel Pollen Porchetta: Substitute fennel pollen for some of the fennel seeds for a more intense fennel flavor.
• Different Breads: Experiment with different types of bread for your sandwiches. Sourdough, focaccia, or even a pretzel roll would be delicious.
• Different Cheeses: Try using a different type of cheese, such as mozzarella, fontina, or asiago.

Serving Suggestions:

• Serve the porchetta sandwiches with a side of roasted vegetables, such as potatoes, carrots, or Brussels sprouts.
• Pair the sandwiches with a crisp salad, such as a Caesar salad or a simple green salad with vinaigrette.
• Serve the sandwiches with a bowl of creamy tomato soup.
• Offer a selection of different sauces and condiments, such as pesto, balsamic glaze, or hot sauce.

Storage:

• Leftover porchetta can be stored in the refrigerator for up to 3 days.
• Reheat the porchetta in the oven or microwave before serving.
• The garlic herb mayo can be stored in the refrigerator for up to 5 days.

Enjoy!

Conclusion:

So, there you have it! This Porchetta Sandwich with Garlic Herb Mayo isn’t just a sandwich; it’s an experience. The crispy, savory porchetta, paired with the creamy, garlicky, herby mayo, creates a symphony of flavors and textures that will leave you wanting more. I truly believe this is a must-try recipe for anyone who appreciates good food and isn’t afraid to get a little messy!

Why is this sandwich a must-try? Because it elevates the humble sandwich to something truly special. The porchetta, with its layers of seasoned pork belly and loin, offers a depth of flavor that’s simply unmatched. The garlic herb mayo adds a bright, fresh counterpoint to the richness of the pork, creating a perfectly balanced bite. It’s the kind of sandwich that you’ll crave long after you’ve finished it.

But the best part? It’s surprisingly easy to make! While the porchetta itself requires some time and attention, the results are well worth the effort. And the garlic herb mayo? That’s a breeze to whip up in just a few minutes.

Serving Suggestions and Variations:

Now, let’s talk about how you can enjoy this incredible sandwich. I personally love serving it on a crusty ciabatta roll, but a soft brioche bun would also be delicious. For a heartier meal, try pairing it with a side of roasted potatoes or a simple green salad.

And don’t be afraid to get creative with variations! Here are a few ideas to get you started:

* Spicy Kick: Add a pinch of red pepper flakes to the garlic herb mayo for a little heat.
* Italian Twist: Incorporate some sun-dried tomatoes or roasted red peppers into the mayo for an extra layer of Italian flavor.
* Greens Galore: Add a handful of arugula or spinach to the sandwich for a fresh, peppery bite.
* Cheese, Please!: A slice of provolone or mozzarella would melt beautifully over the porchetta.
* Porchetta Salad: If you have leftover porchetta, slice it thinly and toss it with mixed greens, cherry tomatoes, and a balsamic vinaigrette for a delicious and satisfying salad.

The possibilities are endless! Feel free to experiment and find your own perfect combination.

I’m so excited for you to try this recipe and experience the magic of the Porchetta Sandwich for yourself. I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, perfect for weekend lunches, casual dinners, or even a special occasion.

So, what are you waiting for? Gather your ingredients, fire up the oven, and get ready to create a sandwich masterpiece. And most importantly, don’t forget to share your experience with me! I’d love to hear how it turned out and any variations you tried. Tag me in your photos on social media, or leave a comment below. Happy cooking! I can’t wait to see what you create! I am confident that this will become a staple in your recipe collection.