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  • Pork Belly Sandwich with Lettuce & Tomato – The PBLT!
  • Pork Belly Sandwich with Lettuce & Tomato – The PBLT!
  • Pork Belly Sandwich with Lettuce & Tomato – The PBLT!
  • Pork Belly Sandwich with Lettuce & Tomato – The PBLT!
  • Pork Belly Sandwich with Lettuce & Tomato – The PBLT!
  • Pork Belly Sandwich with Lettuce & Tomato – The PBLT!
  • Pork Belly Sandwich with Lettuce & Tomato – The PBLT!

Pork Belly Sandwich with Lettuce & Tomato – The PBLT!

Food | September 25, 2018 | Nik Manojlovich
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This PORK BELLY SANDWICH WITH LETTUCE AND TOMATO makes for a sandwich lover’s spectacular. Who’s hungry?

This recipe for a PORK BELLY SANDWICH WITH LETTUCE AND TOMATO evolved quite by happenstance, and I’m thankful it did. It’s loaded with terrific flavours, has just the right amount of crunch and is as easy on the eyes as it is the taste buds. It’s my new number one accidental sandwich, so let me just say from the outset – make it! (You can thank me later)

Before I share the story of how this sandwich came to be, I’d like to suggest you PIN it to one of your boards and also, bookmark this page. I doubt you’ll need to reference the recipe too often but, like me, you’ll want to share it with friends and pinning and sharing is always a good idea.

The Story of the PBLT

FIELD TOMATOES – It all started with me finding some juicy-looking field tomatoes at a local market, bringing back memories of my childhood in Southern Ontario’s bountiful Essex County. Back then my mom would pull a U-ey on a country road to buy tomatoes at a farm stand, and we all knew one thing – sitting down to BLT (Bacon, Lettuce and Tomato) sandwiches was in our immediate future.

With fond memories of this favourite, relaxed meal top of mind, I purchased the field tomatoes along with a head of curly leaf lettuce.

BREAD – Every truly amazing sandwich deserves to be created using superior baked bread. I used a cheese and garlic bread made by a local bakery, Lott’s of Love, and the way this dense bread held its shape when cut was perfect. I also like the way it toasted up; even after buttering it, it still had a bit of crunch.

I’m going to leave the bread selection to you, but do try to find something at your local bakery – nothing matches a freshly baked bread for this sandwich.

PORK BELLY – This “ah ha” moment with this recipe happened in the meat aisle at my local supermarket – I was heading towards the bacon display when I noticed a few packages of pork belly. Hmmm, now this could be interesting – crispy, thick-cut pork belly as the main filler of this sammie? Who needs bacon anyway!

One thing to remember when making this sandwich – the pork belly will get very crispy in that hot oven and turning the pieces over halfway during the cooking process makes sure both sides get crunchy. Please give them a few moments to cool off a bit before you pull your creation together.

CHIMICHURRI – The last essential component of this soon-to-be-famous PORK BELLY SANDWICH WITH LETTUCE AND TOMATO is the condiment I whipped up out of necessity. Once again, I took a leap of faith and thank my lucky tastebuds that my jar of homemade chimichurri was sitting next to the jar of store-bought mayonnaise.

Lightbulb – add a bit of chimichurri to mayonnaise turn ho-hum into some-yum. Click HERE to watch our 1-minute video on how to make this tasty, fresh condiment which I think everyone should now have on hand, at all times.

Well, there you have the gist of this compelling sandwich making story. It does have a happy ending – make the recipe and find out for yourself!

Our incredible PORK BELLY SANDWICH WITH LETTUCE AND TOMATO is soon to be the stuff of legends. Who’s ready to make one?

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Ingredients & Amounts

  • 4 slices of fresh baked bread, hand sliced and toasted
  • 1 teaspoon of butter
  • 4 slices of pork belly
  • 2 field tomatoes, washed and sliced thick
  • 2 curly lettuce leaves, washed and spun dry
  • salt and pepper to taste
  • For the spread:
  • 1 tablespoon of mayonnaise
  • 1 teaspoon of chimichurri sauce

Instructions

  1. Prepare the spread: Place mayonnaise and chimichurri into a small bowl and stir together to combine. Set aside.
  2. Cook the pork belly: Preheat oven to 500°F with the rack in the upper position. Place the pork belly onto a wire rack positioned on a foil-lined baking sheet and roast for 10 minutes. Turn the slices over and cook for an additional 5 minutes or until the strips are a rich golden brown and very crispy.
  3. While the pork belly is cooking, slice the bread and tomatoes. Toast the bread as soon as you remove the pork belly from the oven.
  4. Assemble the sandwiches: Place the toasted bread onto your work surface. Add a swipe of the spread to two of the slices. Add one leaf of lettuce to each, followed by a few slices of tomato and two strips of the pork belly. Season with salt and pepper if you wish. Add a dollop of the spread to the top of each sandwich, spreading it out a bit before adding the top piece of toast. Cut the sandwiches in half and serve immediately with olives, pickles or salad.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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