from our chefs / recipes

Porchetta Sub

Prep Time:

Min

Cook Time:

Min

Total Time:

0 Min

Yield:

3 Sandwiches Servings

Prep: min

Cook: min

Total: 0min

Yield: 3 Sandwiches

Turano Bread

from our chefs

Porchetta Sub

Prep Time:

Min

Cook Time:

Min

Total Time:

0 Min

Yield:

3 Sandwiches Servings

A simple and quick sub with recipe roots dating back to old-school Italy.

Prep: min

Cook: min

Total: 0min

Yield: 3 Sandwiches

3 Turano French Rolls or 1 Turano Toscanino Baguette Olive oil, to taste White wine vinegar, to taste ¾ lb. porchetta, sliced very thin (recipe available on Turano.com or available at some Italian delis) (Roasted pork loin will work as a substitute in a pinch, but’ it’s not quite the same) 3-4 slices sharp provolone cheese 1 cup fresh spinach or arugula Mayo, to taste (if desired)

Preheat oven to 400°F. Bake French rolls or Toscanino baguette 3 minutes, or until crusty. Let cool 5-10 minutes. Split open French rolls or baguette and drizzle interior with vinegar and oil. Layer rolls with porchetta, cheese, spinach or arugula and mayo, then serve.

Porchetta Sub

Ingredients

3 Turano French Rolls or 1 Turano Toscanino Baguette Olive oil, to taste White wine vinegar, to taste ¾ lb. porchetta, sliced very thin (recipe available on Turano.com or available at some Italian delis) (Roasted pork loin will work as a substitute in a pinch, but’ it’s not quite the same) 3-4 slices sharp provolone cheese 1 cup fresh spinach or arugula Mayo, to taste (if desired)

Directions

Preheat oven to 400°F. Bake French rolls or Toscanino baguette 3 minutes, or until crusty. Let cool 5-10 minutes. Split open French rolls or baguette and drizzle interior with vinegar and oil. Layer rolls with porchetta, cheese, spinach or arugula and mayo, then serve.

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