Porchetta-Style Sandwiches with Baby Kale Pesto & Marinated Cucumber Salad

Porchetta-Style Sandwiches

with Baby Kale Pesto & Marinated Cucumber Salad

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Porchetta is pork done up the Italian way—traditionally seasoned with sage, rosemary, fennel seeds, garlic and lemon zest, then roasted to succulent perfection. On the streets of Rome, it’s often served in irresistible sandwiches. This simple adaptation includes crunchy ciabatta rolls slathered with a bright, fresh pesto—and, to counter the pork’s richness, a splash of the lemony marinade from our cucumber salad.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Sear & roast the pork:

1 Sear & roast the pork:


Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper, the spice blend and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Rub the seasonings into the pork. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer the seared pork to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board, leaving the oven on. Let the roasted pork rest for at least 5 minutes.

Prepare the ingredients:

2 Prepare the ingredients:


While the pork sears, wash and dry the fresh produce. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a bowl with the juice of all 4 lemon wedges; season with salt. Large dice the cucumber. Pick the parsley leaves off the stems; discard the stems. Roughly chop the capers. Halve the rolls.

Cook & chop the kale:

3 Cook & chop the kale:


While the pork roasts, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Transfer the cooked kale to a cutting board; finely chop.

Make the salad & pesto:

4 Make the salad & pesto:


While the pork continues to roast, in a large bowl, combine the cucumber, parsley and half the garlic-lemon mixture. Drizzle with olive oil; season with salt and pepper to taste. In a medium bowl, combine the chopped kale, cheese, capers, lemon zest and remaining garlic-lemon mixture. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Toast the rolls:

5 Toast the rolls:


While the pork rests, place the rolls on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and divide between 2 dishes.

Finish & plate your dish:

6 Finish & plate your dish:


Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Spread a layer of the pesto onto the cut sides of the toasted rolls. Top each roll bottom with half the sliced pork and a spoonful of the cucumber marinating liquid; season with salt and pepper. Finish with the roll tops. Serve with the salad. Enjoy!

Tips from Home Chefs

Sear & roast the pork:

1 Sear & roast the pork:


Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper, the spice blend and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Rub the seasonings into the pork. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer the seared pork to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board, leaving the oven on. Let the roasted pork rest for at least 5 minutes.

2 Prepare the ingredients:


While the pork sears, wash and dry the fresh produce. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a bowl with the juice of all 4 lemon wedges; season with salt. Large dice the cucumber. Pick the parsley leaves off the stems; discard the stems. Roughly chop the capers. Halve the rolls.

Cook & chop the kale:

3 Cook & chop the kale:


While the pork roasts, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Transfer the cooked kale to a cutting board; finely chop.

4 Make the salad & pesto:


While the pork continues to roast, in a large bowl, combine the cucumber, parsley and half the garlic-lemon mixture. Drizzle with olive oil; season with salt and pepper to taste. In a medium bowl, combine the chopped kale, cheese, capers, lemon zest and remaining garlic-lemon mixture. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Toast the rolls:

5 Toast the rolls:


While the pork rests, place the rolls on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and divide between 2 dishes.

6 Finish & plate your dish:


Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Spread a layer of the pesto onto the cut sides of the toasted rolls. Top each roll bottom with half the sliced pork and a spoonful of the cucumber marinating liquid; season with salt and pepper. Finish with the roll tops. Serve with the salad. Enjoy!

Finish & plate your dish:

Browse Steps
1 of 6