Ingredients

• 3 cups loosely packed fresh Italian parsley leaves (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
• 8 pieces flatbread
• 1/3 cup Salsa Verde
• 2/3 pound sliced porchetta
• 8 slices fontina
• 1 cup arugula
• 1/2 cup caramelized onions

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Instructions

1. Special equipment: Panini press
2. For the Salsa Verde: Combine all ingredients in a bowl, tossing until thoroughly mixed.
3. 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.