Porchetta Panini

• 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.

salsa, italian parsley, extra virgin olive oil, green onions, lemon juice, garlic, anchovy, capers, bread, salsa verde, pork loin, fontina, arugula, caramelized onion

Taken from www.food.com/recipe/porchetta-panini-284787 (may not work)