Stupid-Easy Recipe for Porchetta Sandwiches with Garlic Herb Mayo (#1 Top-Rated)


Satisfy your sweet tooth with this easy-to-make recipe for Porchetta Sandwiches with Garlic Herb Mayo.

1. Info for Porchetta Sandwiches with Garlic Herb Mayo

  • Cook Time: 12 hr
  • Total Time: 12 hr
  • Servings: 4

2. Ingredients for Porchetta Sandwiches with Garlic Herb Mayo

  • 4 pound boneless pork butt (trimmed)
  • 1/3 cup chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme 
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons freshly grated lemon zest 
  • 1 teaspoon ground fennel seed
  • 1/4 cup minced garlic (about 12 garlic cloves, for pork) 
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon kosher salt
  • 5 tablespoons olive oil (4-5 Tbsp.)
  • 2/3 cup mayonnaise 
  • 3 cloves minced garlic (for mayo)
  • 1/3 cup chopped fresh herbs (I like basil, parsley and chives) 
  • baguette (for serving)
  • microgreens (or arugula, for serving)

3. Directions:

  1. Place a wire rack on a baking sheet.
  2. Take the pork butt and cut it (going with the grain) from top to bottom, so you have 2 equal size roasts. Take a sharp paring knife or blade and slice a few slits in the fat cap. Lay each roast on its side, take the knife and cut a few slits in the pork butt on both sides, every 1 inch or so.
  3. Sprinkle the 2 roasts all over with the kosher salt.
  4. In a bowl, combine the rosemary, thyme, sage, lemon zest, fennel seed, garlic, salt, and pepper. Stir to combine. Add the olive oil and stir to form a spreadable paste.
  5. Take the paste and rub it all over the pork and into the slits that you sliced. Take kitchen twine and tie both pork butt roasts into a more compact cylinder (as much as you can). Place the roasts on the wire rack on the baking sheet. Do not cover. Refrigerate overnight, or for at least 8 hours.
  6. Preheat the oven to 325°F. Transfer the pork to a baking dish or higher rimmed baking sheet, setting them a few inches apart. Cover the dish with foil.
  7. Roast the pork for 2.5 hours, or until the internal temperature reaches 180°F.
  8. Remove the pork from the oven. Increase the heat in the oven to 500°F. Transfer the pork to another clean baking sheet and gently cut the twine off the pork. Once the oven reaches 500°F, place the sheet with the pork (uncovered) in the oven and roast for 20 to 30 minutes, or until the inside reaches 190°F. Remove the pork and let it sit for 30 minutes before slicing.
  9. Slice super thin – almost shaved – to serve!
  10. To assemble the sandwiches, spread a baguette with the garlic herb mayo. Top with the greens. Add on the sliced porchetta. Top it with the bun and serve.

Please rate this article