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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.