Sandwich à la poitrine de porc

Ingrédients

• 1/3 recipe Oven Roasted Crispy Pork Belly (see recipe notes)
• 2 tablespoons sun-dried tomato paste
• 6 tablespoons mayonnaise
• 8 slices sourdough sandwich bread
• 2 tomatoes (thinly sliced)
• 1 avocado (peeled, seed removed and thinly sliced)
• 8 leaves butter lettuce

Préparation

1. 1

   Slice Oven Roasted Crispy Pork Belly (or other cooked pork belly) into 1/8 to 1/4-inch lengthwise slices. Place in a skillet over medium heat and fry until edges are crisp, about 5 minutes. Remove from skillet to a paper towel to drain.

2. 2

   Whisk sun-dried tomato paste into mayonnaise.

3. 3

   Cut crust from bread and toast (if desired). Spread desired amount of mayonnaise mixture onto two slices of bread. On one slice layer 1/4 of the pork belly and desired amount of tomato, avocado and lettuce. Top with remaining bread slice. Repeat with remaining ingredients and serve!