Porchetta Panini

• 3 cups loosely packed fresh Italian parsley leaves (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
• 8 pieces flatbread
• 1/3 cup Salsa Verde
• 2/3 pound sliced porchetta
• 8 slices fontina
• 1 cup arugula
• 1/2 cup caramelized onions

1. Special equipment: Panini press
2. Combine all ingredients in a bowl, tossing until thoroughly mixed.
3. Lightly toast the flatbread in oven.
4. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde.
5. Layer with sliced porchetta, fontina, arugula and onions.
6. Cover with remaining flatbreqd.
7. Press in Panini press until melted.
8. Serve.

parsley, extravirgin olive oil, green onions, lemon juice, garlic, anchovy, capers, flatbread, salsa, porchetta, fontina, arugula, caramelized onions

Taken from www.foodnetwork.com/recipes/porchetta-panini-recipe.html (may not work)