Cuban Styled Lunch Loaf

This simple and delicious sandwich is sure to become a family favourite.

Cut: Tenderloin
Prep Time: 5 minutes

Cook Time: 10 minutes
Number of Servings: 4

Ingredients

Reserved Sheet Pan Pork Tenderloin and Thyme Aioli
12 oz (350 g) whole grain or multigrain Italian or French loaf bread, cut in half lengthwise
1 avocado, peeled, pitted and sliced
1/2 cup (125 mL) thinly sliced red onions
1/2 cup (125 mL) thinly sliced poblano chilies or green bell pepper
16 hamburger dill pickle chips
Black pepper to taste

Directions

Cut bread in half lengthwise. Hollow out the top and bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
For a crunchier crust, place bread shells on a baking sheet and place in a cold oven. Turn oven on to 350 °F (180 °C). Bake for 10 minutes. (no need to preheat oven!)
Spread equal amounts of the aioli on the cut side of the top half of the bread. On the bottom half of the bread, arrange the avocado, topped with the pickles, onion, peppers, pork slices and black pepper. Press down lightly to allow ingredients to adhere. Cut into 4 pieces.

Cook’s Note: You can use the unused portion of the bread to make croutons or place in a blender or food processor to make breadcrumbs for toppings or to add to a meatloaf or meatballs to act as a binder!

Nutritional Analysis

YIELD:

4 servings.

SERVING SIZE:

1 Sandwich.

	
				Per Serving
				
					Calories
					390
				
					Total Fat
					16 g
				
					Saturated Fat
					2.5 g
				
					Cholesterol
					65 mg
				
					Carbohydrates
					32 g
				
					Fiber
					8 g
				
					Sugars
					5 g
				
					Protein
					30 g
				
					Sodium
					610 mg
				
					Potassium
					 mg