Roast Pork Sandwiches with Sweet Peppers and Arugula
Delicious sandwiches featuring thinly sliced roast pork layered with peppadew peppers, red onions and peppery arugula on a crusty baguette, dressed with a homemade garlic-thyme mayonnaise.
Ingredients
- •2 cloves small garlic cloves, smashed
- •1 teaspoon Coarse kosher salt
- •4 teaspoons fresh lemon juice
- •¼ cup extra-virgin olive oil
- •2 teaspoons minced fresh thyme
- •⅔ cup mayonnaise
- •1 piece 20- to 24-inch-long crusty baguette
- •4 pieces pork chops
- •12 pieces Peppadews or cherry peppers
- •1 piece small red onion
- •2 cups arugula
Cooking Instructions
- 1.
Place garlic cloves in mortar. Add pinch of coarse salt and smash with pestle until paste forms. Alternatively, press garlic into small bowl; add coarse salt and mash with back of spoon to form paste. Whisk in lemon juice, then olive oil and thyme. Whisk in mayonnaise. Season with salt and pepper. DO AHEAD Garlic mayonnaise can be made 1 day ahead. Cover and chill.
10 min
- 2.
Spread cut sides of baguette pieces with garlic mayonnaise. Divide pork among bottom pieces of bread. Layer Peppadews, onion slices, and arugula atop pork. Add baguette tops to sandwiches and serve.
5 min
