This porchetta-style roast beef sandwich delivers crispy edges, fragrant herbs, and juicy, slow-roasted meat tucked into crusty bread. Packed with garlic, fennel, rosemary, and citrus zest, it’s a bold and rustic sandwich perfect for gatherings or a hearty weekend meal.

Why You’ll Love This Recipe

• Crispy exterior with tender, flavorful meat inside
• Infused with aromatic herbs and fennel for authentic Italian-inspired flavor
• Perfect balance of juicy roast and crunchy bread
• Simple ingredients with impressive results
• Ideal for entertaining or meal prepping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef belly or beef shoulder – 1.5 kg
• Garlic cloves – 6, finely minced
• Fresh rosemary – 2 tablespoons, finely chopped
• Fresh thyme leaves – 1 tablespoon
• Fennel seeds – 1½ tablespoons, lightly crushed
• Lemon zest – from 1 large lemon
• Olive oil – 4 tablespoons
• Salt – 2½ teaspoons
• Freshly ground black pepper – 1½ teaspoons
• Ciabatta rolls or crusty sandwich rolls – 4 large
• Fresh arugula – 1 cup, loosely packed

Directions

1. Preheat your oven to 160°C. Line a roasting pan with parchment paper or lightly grease it.
2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, crushed fennel seeds, lemon zest, olive oil, salt, and black pepper. Mix thoroughly to form a fragrant paste.
3. Pat the beef dry with paper towels. Rub the herb mixture evenly over the entire surface of the meat, pressing it in well to ensure full coverage.
4. If using a flatter cut such as belly, roll it tightly into a log shape and secure with kitchen twine at 3 cm intervals. If using shoulder, tie it securely to maintain an even shape for roasting.
5. Place the tied roast seam-side down in the prepared roasting pan. Roast at 160°C for 3 hours, or until the meat is tender and cooked through.
6. Increase the oven temperature to 230°C and continue roasting for 25–30 minutes, or until the exterior becomes deeply browned and crisp.
7. Remove the roast from the oven and allow it to rest for 20 minutes before slicing. This helps retain the juices.
8. Slice the meat thickly. Split the ciabatta rolls, layer generous slices of roast inside, and top with fresh arugula. Serve immediately.

Servings and timing

Servings: 4 large sandwiches

Preparation time: 20 minutes
Cooking time: 3 hours 30 minutes
Resting time: 20 minutes
Total time: Approximately 4 hours 10 minutes

Variations

Spicy version: Add 1 teaspoon crushed red chili flakes to the herb mixture for gentle heat.

Cheesy addition: Layer thin slices of provolone or mozzarella inside the sandwich before adding the meat.

Garlic butter rolls: Lightly toast the ciabatta with a brush of garlic-infused butter for extra richness.

Herb swap: Replace thyme with sage for a deeper, earthier flavor profile.

Storage/Reheating

Storage: Store leftover sliced roast in an airtight container in the refrigerator for up to 4 days. Keep bread separate to prevent sogginess.

Freezing: Wrap sliced meat tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm slices in a 170°C oven for 10–15 minutes, loosely covered with foil to prevent drying. You can also reheat gently in a skillet over medium-low heat.

FAQs

Can I use a different cut of beef?

Yes, brisket or rolled topside can work well, though cooking times may vary slightly depending on thickness.

How do I keep the meat juicy?

Allowing the roast to rest after cooking is essential. This helps redistribute the juices throughout the meat.

Can I prepare this ahead of time?

Yes, you can roast the meat a day in advance and reheat before assembling the sandwiches.

What type of bread works best?

Ciabatta or any sturdy, crusty roll works best to support the juicy filling without becoming soggy.

Do I need to crush the fennel seeds?

Lightly crushing them releases more flavor and aroma, enhancing the overall taste.

Can I cook this at a higher temperature the entire time?

Low and slow roasting ensures tenderness. The high heat at the end is specifically for crisping the exterior.

Is tying the roast necessary?

Yes, tying helps maintain an even shape, ensuring uniform cooking and attractive slices.

Can I add vegetables to the sandwich?

Yes, roasted peppers, caramelized onions, or sliced tomatoes pair beautifully with the herb-roasted meat.

How thin should I slice the meat?

For sandwiches, medium-thick slices work best so the texture remains substantial and juicy.

What can I serve alongside this sandwich?

It pairs well with roasted potatoes, a simple green salad, or marinated olives.

Conclusion

This porchetta-style roast beef sandwich brings together aromatic herbs, tender slow-roasted meat, and crusty bread for a satisfying and rustic meal. Whether served at a casual gathering or prepared for a special weekend lunch, it offers bold flavors and comforting textures in every bite.

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