Savoury Pork Sandwich

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This sandwich features avocado cream sauce spread on top of an artisan Ciabatta roll, layered with savoury pulled pork, pepper Jack cheese, spring mix, grilled pineapple, green and red peppers.
Cooked Pulled Pork, warmed
6 lb (2.27 kg)
Ciabatta Piccola Rolls, sliced
24 un
GFS Pepper Jack Cheese Slices
48 un (14 g)
GFS Sliced Pineapple, drained, grilled and warmed
48 un
Markon Large Green Peppers, sliced and grilled
1½ lb (680 g)
Red Peppers, sliced and grilled
1½ lb (680 g)
Markon Spring Mix
6 oz (180 g)
Avocado Cream Recipe
36 oz (1,080 ml)

Preparation Instructions
1] Hand-shred the pork. Place in a storage container, label, date and refrigerate for future service.

To prepare à la carte:

1] Toast the inside of a sliced roll on a heated char-grill or broiler. 2] Place 4 oz (120 g) warmed pork on the inside of the bottom half of the roll. Cover the pork with the cheese. Place under a heated salamander or broiler to melt. 3] Place 2 slices of grilled and warmed pineapple and 1 oz (30 g) each of warmed grilled green and red peppers on the pork. Top with ¼ oz (7 ml) spring mix. 4] Drizzle 1½ oz (45 ml) avocado cream on the top of the spring mix. Place the top of the roll on the sandwich.

24 14-oz (397 g) servings