Roasted Pork Club with Basil Mayonnaise

Servings: 4
Prep Time: 20 Minutes
Total Time: 20 Minutes

Making these sandwiches took no time. They were attractive, and we’d definitely try them again. Saucy Sally didn’t like the bread we used (Pepperidge Farms something or other), so I think we should buy a loaf from a local bakery next time. The bacon was a bit overwhelming (my fault, I overcooked), and our avocado wasn’t quite ripe. Aside from those things, I was really happy with the outcome and look forward to serving these sandwiches to guests.

8 slices bacon
1 c mayonnaise
¾ c fresh basil, chopped
½-1 tbsp fresh lemon juice
Coarse salt & ground pepper
12 slices whole wheat sandwich bread, lightly toasted
¾ lbs roasted pork (reserved from this recipe), room temperature, thinly sliced
1 avocado, halved, pitted, peeled, and thinly sliced
1 cup alfalfa sprouts
8 thin slices Swiss cheese (3-4 oz total)

1. In a large skillet over medium heat, cook bacon until crispy, turning once, 6-10 minutes; transfer to a paper towel-lined plate.
2. In a small bowl, mix mayonnaise and basil; add lemon juice, salt and pepper to taste.
3. Place bread on a work surface; spread one side of each slice with basil mayonnaise. Layer 4 slices with pork and avocado; layer 4 other slices with sprouts, bacon, and cheese. Stack layers to assemble.

Betty’s Note: I used about a tablespoon of lemon juice in a half cup of mayo. The Chef said she couldn’t really taste the lemon and it just made the mayo runny.

The sandwich is adapted from an Everyday Food recipe. The Basil Mayonnaise is adapted from a Bon Appétit recipe.