1/2 cup aioli or dijon mustard mayo
1 soft lavosh (armenian flat bread
1/4 cup roasted red onions, sliced
1/4 cup roasted potatoes, diced
1/4 cup oven-dried roma tomatoes, chopped
1/4 cup romaine lettuce, jullienned
1/4 lb smoked roasted pork loin, thinly sliced
A Recipe for
Tavern On The Green's Roast Pork Sandwich
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
This Recipe for Tavern On The Green's Roast Pork Sandwich is one of thousands in the Recipes-to-go Meat Cookbook.
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
If you enjoy this Tavern On The Green's Roast Pork Sandwich Recipe - you should enjoy the recipe collections you can find on the websites below:
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
This is a recipe for Tavern On The Green's Roast Pork Sandwich from the recipe cookbook of Recipes-to-go (Meat)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Food Tip |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
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)
Serves: 1
Tavern On The Green's Roast Pork Sandwich Recipe brought to you by Recipes To-Go