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Preheat oven to 400F. Season the potatoes with 2 tbsp olive oil, salt and pepper.
Add the potatoes to a baking sheet or pan, place in the oven, and roast the potatoes for about 30-35 minutes or until golden brown. Let the potatoes cool slightly.
To a food processor, add the roasted potatoes, grated parmigiano reggiano, garlic, olive oil, ¼ cup of water and salt and pepper.
Process until smooth and creamy. Add more water if needed.
In a small saucepan, heat up the milk until warm.
In a medium sized pan (over medium heat), melt the butter. Add in the flour. Mix with a whisk until well incorporated.
Slowly pour in the milk, while whisking continuously. Keep whisking until there are no more clumps in the mixture (a few minutes).
Add in the grated parmigiano and whisk once more until fully incorporated. There is no need to add salt since the parmigiano is already salty. Set aside.
Cut a piece of schiacciata, or whichever bread you are using. Slice the schiacciata lengthwise to form two pieces of bread that you can add the ingredients to.
Spread ¼ cup of the parmigiano cream on the base of the sandwich.
Spread ¼ cup of the potato cream on top of the parmigiano cream.
Add the porchetta slices on top of the potato cream. Place the other piece of bread on top to form a sandwich. Serve and enjoy!