This sandwich is an imprompty improvisation made from ingredients we found around the house. The roast pork is from the night before as is the tabouleh. The Italian Salsa Verde is from our wedding, where is was both served for dinner and given as a gift to the guests. The Swiss chard is from our vegetable garden, and the roasted garlic- well let us just say we make sure never to run out of roasted garlic.
- 1 slice of bread
- 1 slice of roasted pork
- 2 tsp of italian salsa verde
- 3 tbs tabouleh (Recipe here)
- 1 oven roasted garlic
Place the roasted pork on the bread, and heat both as if you were gently toasting bread. About 4 minutes in a toaster oven. Spread the Italian salsa verde on the pork, and place the tabouleh on top. Garnish with the oven roasted garlic.
Swizz Chard With Garlic
- 3 leafs of Swiss chard
- 2 cloves of garlic
- 2 tbs olive oil
- 1/2 tsp chili flakes
- 1 tbs roasted pine nuts
Heat the olive oil in a sautee pan. Cut the garlic into tiny pieces and add that and the chili flakes to the pan. Roast for 1 minute on medium heat, until the garlic is lightly brown. Add the Swiss chard and turn it regularly for about 4 minutes. It will shrink significantly.
Roast the pine nuts over medium heat on a dry pan, turn them regularly, and remove when they start becoming golden as shown on the photos.
Serve the Swiss chard with the pine nuts on top.
Pork Roast Roll Appetizer
Cut a very thin slice of pork roast. place the tabouleh inside and roll it gently up. Keep it rolled by sticking a toothpick through it. Garnish with the roasted garlic and the Italian salsa verde.