Pork Tonnato Sandwich
Pork Tonnato Sandwich
Serves 6-8
Ingredients:
1 loaf sourdough bread or a nice country loaf cut into 1/2" - 3/4" slices
1 batch Tonnato Sauce (see recipe below).
1 batch Natale's Pickled Red Onions (see recipe below).
1-2 Lemon Garlic Pork tenderloin cut thinly, about 1/8"
Instructions:
Spread the Tonnato sauce (see recipe below) liberally on each side of the bread.
Add a generous couple of layers of pork and then add a few of the pickled onions (to your liking).
Serve with our Insalata di Riso or other delicious side.
Tonnato sauce ingredients:
100 grams of tuna in olive oil
60 grams of capers
6 anchovy fillets
1 lemon, juiced
125 ml of extra virgin olive oil
2 egg yokes
½ teaspoon of Stella's Table Lemon Garlic Sea Salt
Instructions:
Place the tuna, egg yokes, capers, anchovy fillets, lemon juice, and salt into a food processor. Blend until smooth.
Once smooth, open the food processor and slowly add the olive oil. The texture should be like a mayonaise or aioli.
You can use it right away or store it in the refrigerator for up to a week.
Pickled red onions Ingredients:
1 large red onion
1 ½ cups of red wine vinegar
2 tablespoons sugar
1 teaspoon of Stella's Table Citrus Sea Salt
Instructions
Slice the nice into 1/8" to 1/4" rings and then cut in half.
Measure all the liquid ingredients and add to a pot.
Bring the liquid ingredients to a boil for 1 minute and then turn off the heat and let cool.
Once the liquid has cooled for 10 minutes, add the onions and let sit for at least an hour or overnight.
These picked onions will last in your refrigerator for several weeks.
