Ingredients
- 1 duBreton organic Brazilian BBQ Boneless Loin Filets
- 1 package of duBreton bacon
Homemade chimichurri:
- 60 mL (¼ c.) of fresh parsley
- 60 mL (¼ c.) of fresh cilantro
- 2 cloves of garlic, peeled
- 15 mL (1 tbsp.) of canola oil
- 15 mL (1 tbsp.) of wine vinegar
- 10 mL (2 tsp.) of lemon juice
- 2 mL (½ tsp.) of paprika
- 1–2 mL (¼–½ tsp.) of chili pepper flakes
- 1 mL (¼ tsp.) of dried oregano
- 1 mL (¼ tsp.) of ground cumin
- 1 mL (¼ tsp.) of dried thyme
- Salt and fresh ground pepper
Topping
- 125 mL (½ c.) of mayonnaise
- 12 slices of bread
- 4 lettuce leaves
- 1 large tomato, sliced
- 1 avocado, thinly sliced
Preparations
- Cook the boneless loin filet and bacon according to the package directions.
- Meanwhile, in a small food processor, purée the chimichurri ingredients.
- Mix the chimichurri with the mayonnaise.
- Slice the pork and transfer the bacon to a paper towel-lined plate.
- Toast the bread slices either in a toaster or directly on the oven rack after preheating the oven to 450°F (230°C).
- On 4 bread slices, spread the chimichurri mayo and distribute the sliced pork and bacon.
- Place a second bread slice on each sandwich and spread chimichurri mayo on top.
- Garnish with lettuce, tomato and avocado.
- Spread more chimichurri mayo on the last 4 bread slices and place them on top of the club sandwiches. Hold in place with sandwich picks or toothpicks and cut into wedges.
