Crispy Pork Porchetta Sandwich
Shredded rotisserie pork tossed with rosemary oil on toasted ciabatta, topped with pickled peppers and a garlicky dipping sauce. No slow-roast needed—ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 720
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a skillet over medium-high. Once shimmering, add shredded pork and cook for 2 minutes without stirring until edges crisp.
Step 2
Toss pork with chopped rosemary and remaining 1 tbsp olive oil. Cook 1 minute more until fragrant. Season with salt and pepper.
Step 3
Split ciabatta rolls and place cut-side down in the skillet for 45 seconds per side until lightly toasted and golden.
Step 4
Spread garlic mayo on the bottom of each roll. Layer warm pork and pickled peppers on top.
Step 5
Press the top roll down gently. Serve immediately with extra dipping sauce on the side.
Tools you’ll need
- 12-inch skillet
- cutting board
- small bowl (for garlic mayo)
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