Pork Sandwiches
4 servings
15 minutes
Pork sandwiches are a classic of American cuisine, combining a crispy golden crust with tender, juicy filling. This recipe is rooted in the traditions of American diners that love hearty and flavorful dishes. The meat, infused with a mixture of mustard, lemon juice, and spices, is fried to perfect crispness and then perfected with capers and Swiss cheese. Sage and garlic add depth of flavor while fresh arugula adds a light spiciness. The toasted bun holds this magnificent ensemble together, making each bite unforgettable. An ideal choice for a warm family dinner or an outdoor picnic, these sandwiches are a harmony of flavors in every bite.
1
Salt and pepper the pork, cut it into 8 pieces.
- Pork tenderloin: 800 g
- Salt: to taste
- Ground black pepper: to taste
2
In a small bowl, mix mustard, 1/4 cup of extra virgin olive oil, and 2 tablespoons of lemon juice. Brush the prepared dressing on the meat pieces and coat them in breadcrumbs.
- Dijon mustard: 200 g
- Extra virgin olive oil: 0.3 glass
- Lemon juice: 3 tablespoons
- Breadcrumbs: 400 g
3
Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a pan over high heat and fry the pork pieces until golden brown.
- Unsalted butter: 15 g
- Olive oil: 2 tablespoons
4
Flip it over, place capers and a slice of cheese on each piece. In a pan, add 2 tablespoons of butter, sage, and crushed garlic, and cook for 2 minutes until the cheese melts.
- Capers: 200 g
- Swiss cheese (Emmental type): 300 g
- Unsalted butter: 15 g
- Chopped sage leaves: 3 tablespoons
- Garlic: 3 cloves
5
Cut the buns in half and fry the cut side. Place 2 pieces of pork and arugula on the bottom half of the bun. Top with the second half of the bun and serve. Enjoy your meal!
- Round bun: 4 pieces
- Pork tenderloin: 800 g
- Rocket (arugula): 140 g