Today I want to share with you the best sandwich I have ever eaten. I feel like I say this all the time, but this is seriously a sandwich with all the elements of a perfect sandwich. Yesterday I told you about my pork adobado. It brings back memories of Spain for me. While I love the pork, this sandwich is what I was really excited to make. This sandwich may not be the traditional loom sandwich, but each ingredient adds to the flavor profile of the sandwich.
There is something about charred bread. I just think it escalates any dish from average to fantastic. When I think about some of my favorite meals in restaurants, they often come with something charred. This charred garlic bread compliments the smoky flavor from the pork beautifully. On top of the charred bread and smoky pork, I charred some red peppers, peeled them and sliced them. They add a slight sweetness that goes well with the creamy manchego sliced super thin. Finally, I made some homemade roasted garlic aioli which adds a richness to the sandwich.
The final product is perfection on a baguette.
Pork Adobado Sandwich on Charred Bread with Manchego, Roasted Red Peppers, and Aioli
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Ingredients (8-10 sandwiches)
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoon sweet paprika
- 1 1/2 tablespoon half sharp paprika
- 1 tablespoon oregano
- 2 teaspoons salt
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1/2 cup water
- 8-10 boneless thin cut pork chops
- 1 egg yolk at room temperature
- 1/4 teaspoon salt
- juice 1/2 lemon
- 3 cloves roasted garlic
- 1/3 cup extra virgin olive oil
- 2/3 cup light tasting oil
Roasted Red Pepper
- 2 red peppers
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- Pork Chops Adobado
- Roasted Red Pepper
- Manchego Cheese
Combine all ingredients in a large zip-top bag. Allow to marinade for at least 4 hours. Cook pork as desired. I prefer pan fried or grilled. Serve warm or cold.
In a food processor, add the egg yolk, salt, lemon juice, and garlic. Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick. Remove from the food processor and store in a container with a lid.
Roasted Red Pepper
On the gas burner of your stove, the grill, or under the broiler, char all sides of the papers. Put the peppers in a plastic or glass container for 20-30 minutes. Gently remove the outer charred “skin”. Do not rinse or wash. Slice.
In a medium skillet, heat butter, oil, and garlic until the butter melts. Turn off the heat.
Cut the baguette(s) into the same size as the pork chops. Slice in half and coat the inside with the olive oil mixture. Char on the grill or on the gas stove burner. Remove from the heat when charred and salt.
Top the baguette with pork, aioli, roasted red peppers, and Manchego.