Italian Smoked Porchetta Sandwiches with Salsa Verde Recipe :: The Meatwave

Ingredients

• For the Italian Salsa Verde
• 1 1/2 cups packed, roughly chopped flat leaf parsley
• 2/3 cup extra virgin olive oil
• 1/4 cup capers, drained
• 3 anchovy fillets
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon freshly grated zest from 1 lemon
• Kosher salt and freshly ground black pepper
• For the Sandwiches
• 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions
• 2 tablespoons extra virgin olive oil, for brushing
• 1 1/2 lbs smoked porchetta, skin and meat separated and both roughly chopped