Porchetta panini

  • For the salsa verde
  • 1 very large bunch of flat-leaf parsley, chopped roughly
  • 6 tbsps extra-virgin olive oil
  • 3 spring onions, sliced
  • 1 1/2 tsps grated lemon rind
  • 3 tbsps fresh lemon juice
  • 3 garlic cloves, peeled, minced
  • 2 drained anchovy fillets, chopped, optional
  • 1 tbsp drained capers
  • To assemble the panini:
  • 8 flatbreads
  • 350g porchetta or cooked roast pork
  • 8 slices fontina
  • 125ml caramelised onions, or chutney
  • Rocket or other salad leaves
  • Special equipment: panini press
1) In a large bowl combine all the ingredients for the salsa verde, tossing until thoroughly mixed.

2) To make the panini, heat the panini in a warm oven or under a preheated grilling element until lightly toasted. Preheat the panini press.

3) Spread four panini halves with salsa verde. Top with a layer of sliced porchetta or pork, fontina, rocket and onions. Cover each with one of the remaining halves of panini.

4) Transfer one sandwich to the panini press and heat until the cheese melts. Transfer to a board and cut into wedges, Repeat with the the other sandwiches.

Serve with any remaining salsa verde.

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