Tavern On The Green's Roast Pork Sandwich
Source of Recipe
Marla
List of Ingredients
Tavern On The Green's Roast Pork Sandwich
1/2 c Aioli OR Dijon mustard mayo
1 Soft lavosh; (Armenian flat bread
1/4 c Roasted red onions; sliced
1/4 c Roasted potatoes; diced
1/4 c Oven-dried roma tomatoes chopped
1/4 c Romaine lettuce; jullienned
1/4 lb Smoked roasted pork loin thinly sliced
Recipe
TO ROAST ONIONS: Place very thin slices on a baking sheet, drizzle with
virgin olive oil, sprinkle with kosher (coarse) salt and freshly ground
pepper and roast in a preheated 350'F oven until tender but not colored,
about 3 to 5 minutes.
TO ROAST POTATOES: Toss with olive oil and bake in a preheated 350'F
oven until soft, about 20 minutes.
TO OVEN-DRY TOMATOES: Cut them in half lengthwise and place them, skin
side down, on a baking sheet. Drizzle with virgin olive oil, sprinkle with fresh
thyme, kosher salt, fresh black pepper and sugar and bake in a preheated
250'F oven until the tomatoes shrink, about 4 1/2 hours. Store in olive oil.
1. Spread aioli or Dijon mayonnaise on lavosh, leaving a half-inch
margin across the top.
2. Layer onions, potatoes, tomatoes and lettuce on top, always leaving
the top 1/2-inch uncovered. Top vegetables with pork in one layer.
3. From the bottom, roll the sandwich tightly and evenly toward the top.
Press the empty margin firmly against the roll to seal the sandwich.
4. Wrap in plastic wrap. Refrigerate at least 30 minutes so the roll is
firm enough to cut.
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