This is the ultimate leftover Christmas roll — crunchy, zesty, and packed with that signature Lucky Pig porchetta crackle and flavour. Whether you’ve got leftover roast pork, Christmas porchetta, or you’re slicing into a fresh porchetta roll, this recipe turns it into a café-level roast pork sandwich in minutes.
Perfect for the days after Christmas, summer lunches, or anyone chasing a next-level roast pork roll loaded with freshness.
If you need porchetta for the big day (or leftovers worth fighting over), grab ours here:
Porchetta with Fresh Herb Stuffing
Or learn how to roast it perfectly:
Crispy Christmas Porchetta with Pumpkin & Roast Potatoes

Prep time:
15 minutes
Cook time:
n/a
Ingredients
For the rolls
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White rustic rolls
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Leftover Lucky Pig porchetta (sliced or shredded)
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Porchetta gravy, mayo, or your favourite condiment
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Olive oil
Fennel salad with gremolata
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1–2 fennel bulbs, thinly sliced
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Juice of ½ lemon
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Olive oil
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Salt & pepper
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Grated parmesan
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Gremolata (finely chopped parsley, garlic, and lemon zest)
Method
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Warm leftover porchetta gently in a pan, or slice fresh porchetta straight off the roll.
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Slice open the rustic roll and drizzle lightly with olive oil.
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Add porchetta and spoon over gravy, mayo, or your chosen sauce.
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Toss fennel slices with lemon juice, olive oil, salt, and pepper to make a bright, crunchy salad.
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Pile the fennel onto the roll, then finish with gremolata and freshly grated parmesan.
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Close the roll and enjoy immediately while warm, juicy, and full of texture.

Why this recipe works for Christmas leftovers
This roll is one of the best ways to transform leftover roast pork, Christmas porchetta, or pork belly slices into something fresh and exciting. The fennel and gremolata cut through the richness, the parmesan adds depth, and the warm porchetta gives you that perfect festive comfort-food hit.
If you’re planning ahead for Christmas, make sure your leftovers are worth turning into rolls:
👉 Order our Porchetta with Fresh Herb Stuffing — perfect for roasting, slicing, and leftover sandwiches.
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