Porchetta Panini - cooking recipe

Ingredients

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

Preparation

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.