Directions:
- For assembly:
- Special equipment: Panini press
- For the Salsa Verde:
- Combine all ingredients in a bowl, tossing until thoroughly mixed.
- For Assembly:
- 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.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1000.47 Kcal (4189 kJ) | ||
| Calories from fat | 575.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.93g | 98% | |
|---|---|---|---|
| Cholesterol | 133.99mg | 45% | |
| Sodium | 1580.35mg | 66% | |
| Potassium | 532.45mg | 11% | |
| Total Carbs | 60.1g | 20% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 5.16g | 21% | |
| Protein | 50.83g | 102% | |
| Vitamin C | 70.3mg | 117% | |
| Iron | 6.7mg | 37% | |
| Calcium | 435.7mg | 44% | |
| Amount Per 100 g | |||
| Calories | 248.74 Kcal (1041 kJ) | ||
| Calories from fat | 143.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.89g | 98% | |
|---|---|---|---|
| Cholesterol | 33.31mg | 45% | |
| Sodium | 392.91mg | 66% | |
| Potassium | 132.38mg | 11% | |
| Total Carbs | 14.94g | 20% | |
| Sugars | 1.39g | 22% | |
| Dietary Fiber | 1.28g | 21% | |
| Protein | 12.64g | 102% | |
| Vitamin C | 17.5mg | 117% | |
| Iron | 1.7mg | 37% | |
| Calcium | 108.3mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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