2 1/2 ounces prepared roasted tomato marinara sauce, heated
1 ciabatta or classic submarine roll, halved
4 ounces prepared porchetta, thinly sliced, warmed
1/3 cup (about 1 1/2 ounces) shredded Wisconsin mozzarella cheese
1/8 cup (1/2 ounce) Wisconsin parmesan cheese, grated
1/4 cup ( 1 ounce) Wisconsin provolone cheese, shredded
1/2 ounce arugula
Source: Wisconsin Cheese
Heat broiler. Spread roasted tomato sauce on bottom of sliced roll.
Place porchetta slices over roasted tomato sauce. Top with cheese and place under direct heat of broiler, salamander, deck or impingement oven just until cheese is melted. Garnish with arugula, close sandwich and serve hot. -
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