Chef Brandon makes a delicious summer sandwich

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Sunspot makes some pork belly sandwiches. (6/30/14)

Pork belly sliders with pickled onions and cucumbers, arugula, tomato, pesto cheddar, roasted garlic aioli

Ingredients:

Six slices of cooked pork belly

2-4 oz of arugula

4 slices of tomato

Pickled onions, cucumbers or other pickled vegetables

4 slices of Sweetwater Valley pesto cheddar

3/4 cup mayonnaise

¼ cup roasted garlic, pureed

1 tsp black pepper

½ tsp salt

2-3 dashes of tabasco

4 slider buns, toasted

2 TB vegetable oil

Directions:

Heat up a skillet on medium high heat and add the vegetable oil. Place the slices of pork belly in the skillet and sear on both sides until slightly crispy. Mix the mayonnaise, garlic, tabasco and black pepper and salt together to make the aioli. Make sure the buns are toasted and spread the aioli on both sides. Place a slice of tomato then the vegetables and arugula. Next will be the pork belly and sliced pesto cheddar. Place the top bun on the sandwich and enjoy!!!

Presented by: Brandon Cruze, Sunspot Executive Chef

Presented on: 6/30/2014

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