We know that plans seem to pop up everywhere these days. And with the good weather, many of them lead us to eat out, or even bring a packed lunch from home. That's why we've selected this recipe for an Iberian Pork Loin Sandwich , but not just any sandwich—it's a Martín Berasategui-style sandwich made with Aljomar Iberian products. Whether you're out and about or relaxing on your sofa, you're going to enjoy it 100%.
Ingredients
- 1 soft bread roll
- 2 Italian green peppers, cleaned and cut in half
- 4 marinated Iberian pork loins ALJOMAR
- 4 thin slices of 100% Iberian acorn-fed shoulder ham ALJOMAR
- 1 medium ripe tomato, finely chopped
- Extra virgin olive oil
- Salt
And also, narrow, long, and crispy pan-fried potatoes.
Preparation of Aljomar Iberian Pork Loin Sandwich
To accompany the sandwich, we will have fried some potatoes, cut in the traditional way, in olive oil. Once they are cooked through, golden brown and crispy, we drain them and season them generously, stirring them well so they absorb the seasoning, and we keep the oil in the pan hot.
In the same oil used to fry potatoes, add the green peppers and sauté them for a couple of minutes, no more, until cooked through. Drain them and season them.
We continue using the same pan, this time we remove all the oil, which we reserve in an oil cruet for other uses, and leaving a few drops at medium power, we brown the ALJOMAR Iberian pork loins on both sides, leaving them well toasted and juicy inside.
In a bowl, mix the tomato with a drizzle of olive oil and salt. Spread the tomato mixture on the bread roll, cut in half, and top with the freshly fried pork loin, peppers, and slices of ALJOMAR 100% Iberian acorn-fed ham.
We close the bun, pressing it firmly so that it soaks up the liquid thoroughly, and that's it.
