• Salsa Verde
  • 3 cups loosely packed fresh Italian parsley (from about 1 very large bunch)
  • 1/2 cup extra virgin olive oil
  • 3 green onions , sliced
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves , peeled and minced
  • 2 drained anchovy fillets , chopped (optional)
  • 1 tablespoon drained capers
  • 1 1/2 teaspoons grated lemon peel
  • For assembly
  • 8 pita bread (or flatbread)
  • 1/3 cup salsa verde
  • 2/3 lb pork loin , sliced (porchetta)
  • 8 slices fontina
  • 1 cup arugula
  • 1/2 cup caramelized onion
  • 1 For the Salsa Verde:
  • 2 Combine all ingredients in a bowl, tossing until thoroughly mixed.
  • 3 For Assembly:
  • 4 Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.