Tavern on the Green's Roast Pork Sandwich
Yield
4 servingsPrep
20 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mayonnaise
|
|
| 1 | each |
flatbread
|
* |
| ¼ | cup |
red onion
roasted |
|
| ¼ | cup |
potatoes
roasted, diced |
|
| ¼ | cup |
italian plum (roma) tomatoes
dried |
|
| ¼ | cup |
romaine lettuce
jullienned |
*
|
| ¼ | pound |
pork loin
roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mayonnaise
|
|
| 1 | each |
flatbread
|
* |
| 59 | ml |
red onion
roasted |
|
| 59 | ml |
potatoes
roasted, diced |
|
| 59 | ml |
italian plum (roma) tomatoes
dried |
|
| 59 | ml |
romaine lettuce
jullienned |
*
|
| 113.4 | g |
pork loin
roasted |
|
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.
