A delicious reason to roast more than you need from the Margarita Pork Roast recipe. These sandwiches offer a quick and spicy meal to satisfy a hungry crowd of pork-lovers. Serve with Poblano Potato Salad and assorted raw vegetables, such as baby carrots and bell peppers strips.
 

Margarita Pork Roast, thinly sliced

1 pound Pepper-Jack cheese, thinly sliced

6 ripe tomatoes, cored and thinly sliced

Curly endive, radishes, watercress (garnish)

12-15 sandwich buns

Roasted Garlic Mayonnaise:

1 whole garlic bulb

Olive oil

2 cups mayonnaise

Hot pepper sauce, to taste

1. To serve cold: Arrange sliced pork, cheese and tomatoes attractively on serving platter; garnish.

2. Arrange sandwich buns in napkin-lined basket.

3. Place Roasted Garlic Mayonnaise (see below) in small serving bowl.

4. To serve warm: Heat broiler. Top bottoms of buns with pork and cheese; broil to melt cheese.

5. Remove from broiler and top with tomatoes and tops of sandwich buns; serve with Roasted Garlic Mayonnaise. Serves 12-15.

Roasted Garlic Mayonnaise:

1. Heat oven to 350 degrees F.

2. Carefully slice about 1/2 inch off the top of whole garlic bulb, exposing cloves.

3. Place on 8-inch square of aluminum foil; drizzle with a little olive oil and seal package.

4. Roast for 30-45 minutes, until garlic is soft.

5. Squeeze garlic from cloves to stir into 2 cups prepared mayonnaise; season to taste with hot pepper sauce.

Makes 2 cups, about 16 servings.
 

Recipe courtesy of the National Pork Board.

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