Yield: 1 Servings
|½ cup||Aioli OR dijon mustard mayo|
|1 \N||Soft lavosh (Armenian flat bread|
|¼ cup||Roasted red onions; sliced|
|¼ cup||Roasted potatoes; diced|
|¼ cup||Oven-dried roma tomatoes; chopped|
|¼ cup||Romaine lettuce; jullienned|
|¼ pounds||Smoked roasted pork loin; thinly sliced|
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 4½ 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 ½-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)