| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 sandwiches |
Ingredients
- 3 cups loosely packed fresh Italian parsley leaves (from about 1 very large bunch)
- 1/2 cup extra-virgin olive oil
- 3 green onions, sliced
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, peeled and minced
- 2 drained anchovy fillets, chopped, optional
- 1 tablespoon drained capers
- 1 1/2 teaspoons grated lemon peel
- 8 pieces flatbread
- 1/3 cup Salsa Verde
- 2/3 pound sliced porchetta
- 8 slices fontina
- 1 cup arugula
- 1/2 cup caramelized onions
Instructions
- For the Salsa Verde: Combine all ingredients in a bowl, tossing until thoroughly mixed.
- For Assembly: Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 22 mg |
| Sodium | 454 mg |
Reviews
Been making this for years , the salsa verde alone is amazing and I put it on everything!! The sandwich itself is very savory/tart, kinda like an upscale grilled ham and cheese.