Roast Pork Sandwiches with Sweet Peppers and Arugula

Ingredients

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

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