Tavern on the green's roast pork sandwich
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Tavern on the green's roast pork sandwich
  Greens    Roast    Pork    Sandwiches  
Last updated 6/12/2012 1:26:18 AM. Recipe ID 60646. Report a problem with this recipe.
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      Title: Tavern on the green's roast pork sandwich
 Categories: Pork, Sandwiches
      Yield: 1 Servings
 
    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
 
  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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Recipe ID 60646 (Apr 03, 2005)

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