This elevated sandwich features thinly sliced smoked roasted pork loin nestled inside soft Armenian lavosh. It is layered with tender roasted red onions, crispy diced potatoes, and intensely flavored oven-dried Roma tomatoes. A generous spread of aioli or Dijon mustard mayo ties the savory components together, while fresh julienned romaine lettuce adds a necessary crunch. The combination of warm, roasted vegetables and cool, creamy sauce creates a perfect balance of textures. Ideal for a hearty lunch or a light dinner, this roll-up is easy to assemble and holds together beautifully thanks to the lavosh. It makes for a satisfying meal that feels both rustic and refined, perfect for sharing or enjoying solo.
Tavern On The Green’S Roast Pork Sandwich
Description
This elevated sandwich features thinly sliced smoked roasted pork loin nestled inside soft Armenian lavosh. It is layered with tender roasted red onions, crispy diced potatoes, and intensely flavored oven-dried Roma tomatoes. A generous spread of aioli or Dijon mustard mayo ties the savory components together, while fresh julienned romaine lettuce adds a necessary crunch. The combination of warm, roasted vegetables and cool, creamy sauce creates a perfect balance of textures. Ideal for a hearty lunch or a light dinner, this roll-up is easy to assemble and holds together beautifully thanks to the lavosh. It makes for a satisfying meal that feels both rustic and refined, perfect for sharing or enjoying solo.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (177ðC) for the onions and potatoes, a (121ðC)nd 250ðF for the tomatoes.
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To roast onions: Place very thin slices of red onion on a baking sheet, drizzle with virgin olive oil, sprinkle with kosher salt and freshly ground pepper, and roast until tender but not colored, about 3 to 5 minutes.
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To roast potatoes: Toss diced potatoes with olive oil and bake in the 350ðF (177ðC) oven until soft, about 20 minutes.
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To oven-dry tomatoes: Cut Roma tomatoes in half lengthwise and place them skin-side down on a baking sheet.
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Drizzle tomatoes with virgin olive oil, sprinkle with fresh thyme, kosher salt, fresh black pepper, and sugar, then bake at 250ðF (121ðC) until they shrink, about 4 1/2 hours.
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Spread the aioli or Dijon mayonnaise on the lavosh, leaving a half-inch margin across the top edge.
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Layer the roasted onions, potatoes, tomatoes, and julienned lettuce on top of the sauce, ensuring the top 1/2-inch margin remains uncovered.
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Top the vegetables with the thinly sliced smoked roasted pork loin in a single layer.
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Starting from the bottom, roll the sandwich tightly and evenly toward the top.
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Press the empty margin firmly against the roll to seal the sandwich.
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Wrap the roll tightly in plastic wrap.
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Refrigerate for at least 30 minutes to firm up the roll before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 39.3kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 247.2mg11%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 1.0g4%
- Sugars 0.8g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover oven-dried tomatoes in olive oil in the refrigerator for up to one week.
Ensure the lavosh is soft and pliable; if it is dry, let it come to room temperature before assembling to prevent cracking.
Chilling the rolled sandwich before cutting ensures clean slices that hold their shape.
