* Exported from MasterCook * Tavern On The Green's Roast Pork Sandwich Recipe By : Patrick Clark, Tavern On The Green, NYC Serving Size : 1 Preparation Time :0:00 Categories : Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Aioli or - dijon mustard mayonnaise 1 Soft lavosh - (Armenian flat bread) 1/4 c Roasted red onions -- sliced 1/4 c Roasted potatoes -- diced 1/4 c Oven-dried roma tomatoes -- - chopped 1/4 c Romaine lettuce -- julienned 1/4 lb Smoked roasted pork loin -- - thinly sliced 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. Roast Potatoes: Toss with olive oil and bake in a preheated 350 F oven until soft, about 20 minutes. 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 4-1/2 hours. Store in olive oil. Spread aioli or Dijon mayonnaise on lavosh, leaving a 1/2" margin across the top. Layer onions, potatoes, tomatoes, and lettuce on top, always leaving the top 1/2" uncovered. Top vegetables with pork in one layer. From the bottom, roll the sandwich tightly and evenly toward the top. Press the empty margin firmly against the roll to seal the sandwich. Wrap in plastic wrap. Refrigerate at least 30 minutes so the roll is firm enough to cut. Recipe FROM: Chicago Sun Times, Jan 15, 1997 - - - - - - - - - - - - - - - - - -