ROASTED PORK CLUB WITH SCALLION MAYONNAISE

Roasted Pork Club with Scallion Mayonnaise image

Yield makes 4

Number Of Ingredients 10

8 slices bacon (8 ounces)
1/2 cup mayonnaise
4 scallions, trimmed and minced
Coarse salt and freshly ground pepper
12 slices whole-wheat sandwich bread, lightly toasted
3/4 pound roasted pork loin (see page 217), room temperature, thinly sliced
1 ripe avocado, pitted, peeled, and thinly sliced (see page 360)
1 cup alfalfa sprouts
8 thin slices Swiss cheese (4 ounces)
Dill Pickle Spears, for serving (optional; recipe below)

Steps:

In a large skillet over medium heat, cook bacon until crisp, turning once, 6 to 10 minutes; let drain on a paper towel-lined plate. Mix together mayonnaise and scallions; season with salt and pepper.
Spread one side of each bread slice with mayonnaise mixture. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon, and cheese. Stack layers, then top with remaining bread. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve sandwich with pickles, if desired.
Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine 1 cup white-wine vinegar, 1/4 cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks. (makes 1 quart)