4 slices fresh baked bread, hand sliced and toasted
1 teaspoon butter
4 slices 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 mayonnaise
1 teaspoon chimichurri sauce
Takes ,
serves 2.
Instructions
Prepare the spread: Place mayonnaise and chimichurri into a small bowl and stir together to combine. Set aside.
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.
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.
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.
Pork Belly Lettuce Tomato Sandwich
Ingredients
4 slices fresh baked bread, hand sliced and toasted
1 teaspoon butter
4 slices 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 mayonnaise
1 teaspoon chimichurri sauce
Directions
Prepare the spread: Place mayonnaise and chimichurri into a small bowl and stir together to combine. Set aside.
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.
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.
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.
Pork Belly Lettuce Tomato Sandwich
Loading...
Crispy oven-roasted pork belly, lettuce and tomato on freshly baked bread with mayo and chimichurri…
This PORK BELLY LETTUCE TOMATO SANDWICH is a very delicious treat!
This recipe for a PORK BELLY LETTUCE TOMATO SANDWICH evolved quite by happenstance, and I’m thankful it did. It’s loaded with terrific flavours, has just the right amount of crunch. It’s also 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
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.
FIELD TOMATOES
It all started with me finding some juicy-looking field tomatoes at a local market. This brought 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. My siblings and I knew one thing – sitting down to 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, but you can also make this with our HOMEMADE SOURDOUGH. I like the way homemade and artisanal breads toast up. Even after buttering, they still have 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.
CHIMICHURRI
The last essential component of this soon-to-be-famous PORK BELLY LETTUCE TOMATO SANDWICHES 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! Although this sammy is good as it, you can also serve it with one of our delicious salads to round it out as a full meal. Serve it with our CLASSIC POTATO SALAD, this tasty CREAMY COLESLAW or a generous scoop of our COTTAGE SALAD. Enjoy!
Our incredible PORK BELLY SANDWICH WITH LETTUCE AND TOMATO is soon to be the stuff of legends. Who’s ready to make one?
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
4 slices fresh baked bread, hand sliced and toasted
1 teaspoon butter
4 slices 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 mayonnaise
1 teaspoon chimichurri sauce
Directions
Prepare the spread: Place mayonnaise and chimichurri into a small bowl and stir together to combine. Set aside.
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.
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.
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.
Loading...
