Loin, Pepper and Trigueros Sandwich

Dec 16, 2013 | Recipes

INGREDIENTS:

Roman Bun Bread Boats
Wild asparagus
1 red pepper
1 slice of pork loin
Knorr Garde d'Or Hollandaise Sauce

PROCESS:

1. Toast the bread. Meanwhile, mix the watercress, carrots, lemon juice and olive oil in a small bowl.

2. Spread the bread with hummus. Place half of the watercress and carrot salad and some tomato slices on one of the slices. Place another slice on top and place the remaining watercress and carrot salad and the remaining tomato slices on top.

3. Place the last slice of bread, hummus-smeared side down, on top of the tomato and press down. Eat as is or cut into four pieces.

ELABORATION:

Roast the loin and set aside.

Bake the Roman roll for about 12 minutes at about 200º, open it in half and place the red pepper cut into fillets, the loin and the asparagus.

Add a little of the Hollandaise sauce and cover.

Preparation time: 15 min.