YIELD: 24 SERVINGS
¾ cup olive oil
3 Tbsp. chopped garlic
1 Tbsp. pimenton (Spanish smoked paprika)
1½ tsp. salt
6 lbs. boneless pork loin
1 cup mayonnaise
1 Tbsp. chopped garlic
2 tsp. harissa paste
24 mini French sandwich rolls
olive oil, as needed
3 cups chipotle-seasoned fire-roasted red bells
1½ cups shaved manchego cheese
Arugula leaves, as needed
1. Mix together olive oil, garlic, pimenton and salt. Coat pork with olive oil mixture; refrigerate at least 2 hours or up to 6 hours.
2. Roast pork in 400°F oven 40-50 minutes or until internal temperature is 150°F. Refrigerate until cold; carve into thin slices.
3. Whisk together mayonnaise, garlic and Harissa paste.
4. For each serving, to order, brush cut sides of 1 sandwich roll with olive oil; grill or toast under broiler. Spread bottom of roll with 2 tsp. Harissa Mayonnaise; top with 3 oz. roast pork, 2 Tbsps. chipotle-seasoned fire-roasted bells, 1 Tbsp. cheese and a few arugula leaves. Close roll; secure with toothpick.
Photo and recipe: Gilroy Foods & Flavors