Tavern on the Green's Roast Pork Sandwich
Submitted by cookie2222
Tender roast pork layered with roasted potatoes, red onions, sun-dried tomatoes, and crisp romaine on lavosh with aioli. This NYC-inspired rolled sandwich is a make-ahead lunch that slices beautifully for picnics and parties.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
1 hrsStraight from one of New York City’s most iconic restaurants, this roast pork lavosh wrap is the kind of sandwich that makes brown-bagging it feel downright glamorous.
Roasted pork loin gets layered with roasted red onions, diced potatoes, sun-dried Roma tomatoes, and julienned romaine, all spread over a thin lavosh flatbread slicked with aioli or Dijon mayo.
Roll it tight, chill it, slice it on a bias, and you’ve got a lunch that looks like it came from a Manhattan deli counter.
Chef Tips
- Use leftover roast pork loin from last night’s dinner to make this come together in minutes.
- Roll it as tightly as you can and don’t skip the 30-minute chill. That’s what gives you those clean, beautiful slices.
- Swap the aioli for a grainy Dijon mustard if you want a sharper, more French-bistro vibe.
Ingredients
Directions
Spread aioli or Dijon mayonnaise on lavosh.
Layer onions, potatoes, tomatoes and lettuce on top.
Top vegetables with pork in one layer.
From the bottom, roll the sandwich tightly and evenly.
Press the empty margin firmly against the roll to seal the sandwich.
Wrap in plastic wrap. Refrigerate at least 30 minutes so the roll is firm enough to cut.
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