I have blogged a couple of times about my friend’s cooking class called Cooking Live with Amanda Varnell here in Chattanooga and last week I cooked one of the recipes I learned at her “Cooking For The Week” class.
The recipe is for a pork baguette sandwich which I tweeted about on Twitter and got a great responses to the description of the sandwich. Thus, I decided to post the recipe here with major props to my friend Amanda.
2 cups roasted pork loin, thinly sliced
1-2 Tbsp olive oil
1/2 cup spreadable garlic & herb cheese
4-6 large leafy lettuce leaves
1 tbsp favorite seasoning
1/2 cup fruit chutney (I used a mango spread for mine…YUMMY)!
Of course, first you need to roast your pork loin. I bought a really small one from hubby and I and marinated it in the olive oil and seasoned with lemon pepper. You can chose the seasoning of your choice. I would not choose a seasoning that will overwhelm the taste of the garlic and herb cheese and chutney.
In a bowl, toss pork, seasoning and oil. In a med-high heated skillet, add port and saute 3-5 minutes until heated thoroughly & seasoning is seared. This recipe came from a cooking for the week class and it really was to show how you can use food that you have already prepared to feed your family the whole week so the sauteeing part is for the left overs. Trust me, the left overs are the best too!
Slice baguettes in half. Spread bottom slice with cheese spread followed by the chutney. Layer with lettuce & pork. Place top on & cut into 6 equal pieces. I bought a baguette already sliced so that I could make the individual sandwiches.