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Roasted Pork Club with Scallion Mayonnaise

Use leftovers from Roasted Pork Loin with Black-Bean and Sweet-Potato Salad to make this super sandwich.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2007


  • 8 slices bacon
  • 1/2 cup light mayonnaise
  • 4 scallions, minced
  • coarse salt and ground pepper
  • 12 slices whole-wheat sandwich bread, lightly toasted
  • 3/4 pound roasted pork, room temperature, thinly sliced
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • 1 cup alfalfa sprouts
  • 8 thin slices Swiss cheese (3 to 4 ounces total)


  1. In a large skillet over medium heat, cook bacon until crispy, turning once, 6 to 10 minutes; transfer to a paper-towel-lined plate.

  2. In a small bowl, mix mayonnaise and scallions; season with salt and pepper.

  3. Place bread on a work surface; spread one side of each slice with mayonnaise mixture. Layer 4 slices with pork and avocado; layer 4 other slices with sprouts, bacon, and cheese. To assemble sandwiches, stack layers; top each with 1 remaining slice. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve with dill pickle spears, if desired.

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