Mince 2-3 cloves of fresh garlic and finely chop a handful of parsley and basil. Mix them into about one cup of mayonnaise, stirring until well combined. Let sit for at least 30 minutes.

Season porchetta generously with salt and pepper. Preheat the oven to 375°F (190°C) and roast for 1.5 to 2 hours until crispy and the internal temperature reaches 145°F (63°C). Let rest for 20 minutes.

Slice the bread rolls in half and toast cut-side down in a skillet or grill over medium heat for 3-4 minutes until golden brown.

Spread the garlic herb mayo on both sides of the toasted bread, layer the sliced porchetta on the bottom half, and add toppings if desired.

Press the tops on the sandwiches and serve warm, garnished with fresh herbs or grated cheese if desired.