Porchetta Arepas with Squash Mustard Cheese

Porchetta Arepas with a Squash Mustard Cheese Sauce

I made a beautiful porchetta this past weekend and was trying to think of some fun ways to eat the delicious leftovers other than just opening the refrigerator door and shoving it into my face. I decided on arepas because I hadn’t made them in a while and was craving the pockets of corn magic. At first, I wanted mustard, then I thought of squash, then a tasty cheese. In the end, I thought it would be good to combine all three of these things into one tasty sauce! I added a fresh slaw to add balance and crunch, and the sandwich was ready to go!

The slaw was cabbage, jalapeno, carrot, lime, and mayo.

The squash cooked in butter to soften, then stock, mustard, and cheese go in.


Let the cheese melt in the pan on low heat, but if it can’t seem to get smooth enough, blend it up again.

The arepas are just harina PAN and water. Form them really thin and cook over high heat.

Over the weekend I had cooked the porchetta following this recipe.

The cheese sauce was sooo good. Strong mustard flavor, thick with cheese, and a hint of the earthy squash. The color on it was really bright too.

The corn flavor on the arepa itself paired well with everything else going on making this sandwich a fantastic lunch!

Porchetta Arepas with a Squash Mustard Cheese Sauce

Arepa sandwiches filled with porchetta, cabbage slaw, and a creamy squash and mustard cheese sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 3 sandwiches


  • Harina PAN or other brand of arepa flour par-cooked cornmeal
  • 1/2 head cabbage thin sliced
  • 2 jalapenos thin sliced
  • 1 small carrot thin sliced
  • 1 lime
  • 2 tablespoons mayo
  • 1 overflowing cup diced squash
  • 2 tablespoons butter
  • 1/2 cup veggie stock
  • 1/4 cup milk
  • 1/4 cup coarse dijon mustard
  • 8 ounces grated cheddar cheese
  • porchetta recipe linked above, or store bought


  • Make the arepas according to the package instructions by mixing water with the cornmeal. form flat disks and cook on high heat to brown on both sides. Remove from heat and split half with a fork to open.
  • Make the slaw by mixing the cabbage, jalapeno, carrot, lime, and mayo. Season with salt and pepper.
  • Make the cheese sauce by sauteing the squash in the butter for about 25 minutes to soften. Add the stock and simmer for 5 minutes.
  • Remove from pan and into a blender, food processor, or bowl if you have a hand blender. Add in the milk and mustard and blend smooth.
  • Return to the pan and bring to a simmer. Add in the shredded cheese and reduce heat to low. Stir until the cheese is incorporated. If you are having trouble getting this to be smooth and melty, you can re-blend it.
  • Build the arepa with the slaw, pork, and top with the cheese.

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