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Peppadew® Peppers Recipe

Arugula & Roast Pork Sandwiches Recipe with PEPPADEW® Peppers


2 small garlic cloves, smashed
1 (20 to 24) inch long crusty baguette
Coarse kosher salt
4 (1-inch-thick) pork chops cut from bone, very thinly sliced horizontally
4 teaspoons fresh lemon juice
12 PEPPADEW® peppers, halved lengthwise
1/4 cup extra-virgin olive oil
1 small red onion, very thinly sliced
2 teaspoons minced fresh thyme 2/3 cup mayonnaise
2 cups arugula (about 2 ounces)

Additional Info
  • Serves 4-6


Place garlic cloves in mortar. Add pinch of coarse salt and smash with pestle until paste forms. Alternatively, press garlic into small bowl; add coarse salt and mash with back of spoon to form paste. Whisk in lemon juice, then olive oil and thyme. Whisk in mayonnaise. Season with salt and pepper. (Garlic mayonnaise can be made 1 day ahead. Cover and chill.) Spread cut sides of baguette pieces with garlic mayonnaise. Divide pork among bottom pieces of bread. Layer PEPPADEW® peppers, onion slices, and arugula atop pork. Add baguette tops to sandwiches and serve.

Posted by: Epicurious

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