1 pound boneless center-cut pork loin, cut into 1/4-inch-thick slices
1 (12-ounce) French bread loaf, halved lengthwise and quartered
1/4 cup canola mayonnaise
2 teaspoons hoisin sauce
4 romaine lettuce leaves
24 slices English cucumber
1 small jalapeño pepper, seeded and thinly sliced
How to Make It
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add pork, turning to coat. Let stand 10 minutes.
Heat a grill pan over high heat. Coat pan with cooking spray. Arrange half of pork on pan; grill 1 1/2 minutes on each side or until done. Remove pork from pan. Repeat procedure with remaining pork. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and hoisin in a small bowl. Spread mayonnaise mixture evenly over top halves of bread. Arrange lettuce over bottom halves of bread; top evenly with pork, cucumber, and jalapeño. Top with top halves of bread.
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