Yield: per sandwich
3 oz. roasted pork, cut into 3 slices
1 leaf green leaf lettuce, chiffonade
1 oz. red onion, thinly sliced
1 oz. tomato, diced
1 slice cheddar cheese
1 each focaccia roll
FOR THE CHIPOTLE OIL:
8 oz. olive oil
1 Tbsp. mayonnaise
1 tsp. fresh parsley, chopped
1 Tbsp. chipotle peppers in adobo sauce
- Puree ingredients for chipotle oil and place in a squeeze bottle.
- Slice the focaccia roll in half. Place chiffonade green lettuce leaf on bottom half, top with pork, then tomato and red onion.
- With chipotle oil squeeze bottle, squirt out 1 1 /2 oz. of oil on top of sandwich. Place slice of cheddar cheese on top of oil. Place top half of roll on sandwich, slice diagonally and serve.
Recipe from Marcel Holland, Associate Director/Chef, Southwestern Vermont Health Care, Bennington, VT.