Porchetta Sandwich

Crispy skin poblano garlic porchetta, over-easy egg, pickled red onions, butter lettuce, and cilantro lime mayo on a soft cornmeal bun.

Porchetta sandwiches are, without a doubt, the best part of leftover porchetta. Flavorful roasted pork with little bits of crispy skin wrapped in a soft bun. I mean, what’s not to like?

I made cornmeal buns for this sandwich. The process of making the buns is a little different. Instead of starting with liquid, they are started by making a milk and cornmeal mixture (grits). All of the other ingredients are then mixed with the cooled grits, proofed, formed, proofed again, and baked. The cornmeal flavor did not come through as much as I would have liked, but these buns are soft and delicious.

For the sandwich itself, I tried to build on the flavors from the pork. The cilantro-lime mayo accents the garlic and poblanos. The lettuce, well the lettuce is there to make me feel like I added something healthy. Over- easy eggs, with their runny yolks, sends this sandwich over the edge. And the pickled red onion reels it back in, adding some bite to cut through the richness. All in all, this is a sandwich you won’t want to put down, even if your belly is telling you to stop.

Check out my previous post on how to make the porchetta.

Porchetta Sandwich

Course Main Course, Sandwich
Total Time 3 hours
Servings 6


Cornmeal Buns

  • 1 cup milk 151 grams
  • 1/4 cup cornmeal 38 grams plus more for dusting
  • 3/4 tsp instant yeast
  • 1 tbsp honey
  • 1 1/2 eggs use the other 1/2 egg for eggwash
  • 2 tbsp butter 29 grams
  • 2 cups bread flour 328 grams
  • 1/2 tsp salt

Pickled Red Onions

  • 1/2 red onion julienne
  • 1/4 tsp salt
  • 2 limes juiced

Cilantro Lime Mayo

  • 1/4 cup mayo
  • 2 tbsp cilantro chopped
  • 1 tsp lime
  • salt and pepper to taste


  • 6 eggs
  • 12 slices porchetta
  • 6 leaves butter lettuce


Cornmeal Buns

  • Heat the milk in a small sauce pan. When the milk begins to boil, whisk in the cornmeal. Continue whisking until all the lumps are gone. Remove from heat and cool.
  • In a mixer with a dough hook, add the cornmeal mix, eggs, honey, yeast, and butter. Combine and add the flour and salt. Mix for 8-10 minutes. Form the dough into a ball, place in an oiled bowl and cover. Proof the dough for 1-1 1/2 hours or until double in size.
  • Weigh the dough into 3 1/2 -4 oz portions. Form into balls and place on a lined baking sheet. Cover and proof for 30 minutes or until double in size. Preheat oven to 350 degrees.
  • Brush the buns with egg wash and sprinkle with cornmeal. Bake for 20-30 minutes. Allow the buns to cool for 20 minutes before serving.

Pickled Red Onions

  • Mix the julienne onions and salt, allowing the salt to dissolve. Mix with lime juice and allow to pickle for 2 hours.

Cilantro lime Mayo

  • Mix all ingredients and refrigerate until ready for use.


  • In a skillet over medium heat, heat the porchetta slices until warm.
  • Slice the buns. Slather with mayo. Add the lettuce, onions and pork slices.
  • In the same skillet, turn the heat to medium low and fry the eggs. Place the eggs on top of the pork, top with the bun, and serve.

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