Porchetta Sandwich with Broccoli Rabe

You might recall that some time ago I made porchetta for a family feast. If you have never had porchetta before, think of it as this phenomenal pork roll that is just smothered in garlic, rosemary, thyme, fennel, and sage, then encased in pancetta, rolled up and cooked until you have a crisp exterior and a really moist and tender interior. It’s something to be reckoned with that is for sure.

After our feast was over, I had plenty of porchetta left over. I was not disappointed by that, I was actually excited. I was excited for those leftovers the following day. See to me, that leftover porchetta excited me much like others get excited by leftover turkey after the Thanksgiving meal. It’s that meal that keeps on giving, and giving in a lovely way. I already had my mind set when carving into the porchetta the previous day. I already had visions of making the porchetta sandwich. A sandwich that as basic as it is, could compete with some of the best sandwiches out there.

Porchetta Sandwich

Let’s get started.


  • Leftover porchetta, warmed and sliced, as much as to your liking
  • 1 ciabatta roll, sandwich sliced
  • 2 slices of provolone cheese
  • 1 bunch of broccoli rabe, rinsed clean and patted dry
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • salt and pepper, to season

When you are reheating your porchetta, place in a preheated, 400 degree oven, for about 10 minutes. Your goal is to warm the pork, and get the exterior skin a bit more crisp.

During this time, heat a skillet on medium heat. Add the olive oil, and bring to temperature. Toss in the garlic, and cook for about 30 seconds. Next, toss in the broccoli rabe, and move it around, tossing a couple of times. Continue cooking until it becomes nice and wilted, about 15 minutes. Season with salt and pepper.

When the porchetta is warmed and the skin has achieved that crisp state, remove it from the oven.

You are now ready to assemble the sandwich.

Add the porchetta to the bottom half of the ciabatta, then top with the broccoli rabe, and top that the the cheese. The heat from the broccoli rabe will slowly melt the provolone cheese. Add the top bun, slice, and dig in.

Recipe for Porchetta

When you bite into it, you get some crunch from the crackling, then some of that slight bitterness from the broccoli rabe, and then low and behold, that tender and succulent porchetta.

The sandwich alone is worth the time and effort it takes to make a porchetta. Hope you give it a shot one of these days, I think you will be happy you did!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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