The 10 Best Sandwitches

Method:

Panino with porchetta and parsley sauce

This is a generous, rustic sandwich, the kind that works best when the ingredients are simple but very good. The pork belly gives you soft meat, rich fat and, if the skin has dried properly, a crisp roasted edge. The parsley sauce keeps everything fresh: olive oil, lemon and herbs cut through the richness of the pork and make the sandwich much lighter than it looks.

Roast the pork belly

Pat the pork belly very dry, especially on the skin side. This step matters because moisture is the enemy of crisp skin. Put the pork belly in a roasting tray, skin side up, and place it in a preheated oven at 200°C. Roast for about 1 1/2 hours, until the meat is tender and the skin is golden and crisp.

When the pork is ready, let it rest for a few minutes before slicing. Resting makes the meat juicier and helps you cut cleaner slices.

Make the parsley sauce

While the pork is roasting, prepare the sauce. Put a big bunch of parsley in a pestle and mortar with a pinch of salt. Add the garlic if you want a stronger flavour, then pour in plenty of extra virgin olive oil and bash everything together until the parsley breaks down into a creamy green sauce.

Finish with a squeeze of lemon juice. The lemon is important: it brightens the sauce and balances the fatty pork. The sauce should be loose and glossy, not dry, so add more olive oil if needed.

Slice the pork

Slice the pork belly into pieces about 1/2 cm thick. Try to include a little bit of crisp skin, soft meat and fat in each slice, because that contrast is what makes the sandwich so good.

Assemble the sandwich

Cut the ciabatta in half and toast the inside of both halves. The bread should be warm and lightly crisp, so it can hold the juices without becoming soggy.

Spread the parsley sauce generously on both halves of the bread. Add a few slices of warm pork belly, close the sandwich and press it gently. Serve immediately, ideally while the pork is still warm and the ciabatta is crisp.