Post by chief_cook2 on Mar 10, 2005 17:20:54 GMT -6
TAVERN ON THE GREEN'S ROAST PORK SANDWICH
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
Source: Patrick Clark, executive chef of Tavern on the
Green in New York City (printed in the Chicago Sun
Times, January 15, 1997)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
Source: Patrick Clark, executive chef of Tavern on the
Green in New York City (printed in the Chicago Sun
Times, January 15, 1997)