Roast Pork Sandwiches with Sweet Peppers and Arugula

Roast Pork Sandwiches with Sweet Peppers and Arugula
Photo by Brian Leatart


  • Coarse kosher salt
  • 12 Peppadews or cherry peppers from jar
  • 4 teaspoons fresh lemon juice
  • 1 20- to 24-inch-long crusty baguette
  • 2 small garlic cloves
  • ¼ cup extra-virgin olive oil
  • 4 1-inch-thick pork chops reserved from Pork Rib Roast with Fig and Pistachio Stuffing , cut from bone
  • + 4 more ingredients
    • 2/3 cup mayonnaise
    • 1 small red onion
    • 2 teaspoons fresh thyme
    • 2 cups arugula

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...

View full recipe at Epicurious


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