Pork Belly Sandwich

Imagine a classic BLT only so much better, that's this pork belly sandwich: toasted sourdough slathered with sun-dried tomato mayonnaise then stacked high with rich, crispy edged pork belly, sweet tomato, tender lettuce and buttery avocado. Hungry yet?

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Slice 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. 2Whisk sun-dried tomato paste into mayonnaise.
3. 3Cut 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!