Porchetta Inspired Sammie

Porchetta Inspired Sammie

with Sautéed and Potato Wedges

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Watch as we transform the humble ham steak into a porchetta-inspired sammie! Spicy lemon aioli, braised greens, and crispy onions bring it all up a notch, while classic potato wedges make delicious dippers!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Ham Steaks

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

113 g

Kale, chopped

1 unit


1 tsp

Chili Flakes

¼ cup


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

28 g

Crispy Shallots


1 tbsp

Italian Seasoning


300 g

Yellow Potato

6 g


Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories940 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber9 g
Protein47 g
Cholesterol120 mg
Sodium1720 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch wedges.Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.


Peel, the mince or grate the garlic. Zest, then juice half the lemon (juice the whole lemon for 4 ppl). Finely chop the kale. Pat the ham dry with paper towels.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then the kale, garlic, Italian seasoning and half the lemon zest. Cook, stirring occasionally, until wilted, 2-3 min. Season with salt and pepper. Transfer cooked kale to a plate. Carefully wipe the pan clean.


Re-heat the same large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ham. Cook until golden-brown all over, 3-4 min per side. (TIP: Cook in batches for 4 ppl.)


While the ham cooks, add mayo, remaining lemon zest, 1/2 tbsp lemon juice and 1/4 tsp chili flakes to a small bowl (dbl all for 4ppl). Stir to combine. Split buns in half. Arrange on another baking sheet, cut-side up. Toast buns in top of oven, until golden brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)


Spread 1 tbsp aioli over bottom buns. Top with kale, ham steak and crispy shallots. Divide ham sammies and wedges between plates. Serve with the remaining aioli for dipping.