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Roast Pork Sandwiches with Garlic Mayo

This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.

  • prep: 10 mins
    total time: 1 hour 5 mins
  • yield: Makes 4
Photography: Ryan Liebe

Ingredients

  • 1 head garlic
  • Coarse salt
  • Extra-virgin olive oil
  • 1 red onion, halved lengthwise
  • 2 teaspoons Dijon mustard
  • 1/2 cup mayonnaise
  • 4 submarine rolls (10 to 12 inches long), cut in half horizontally
  • 20 to 24 thin slices roast pork
  • Roasted fennel, chiles, and pitted olives (optional)
  • 16 thin slices provolone or fontina cheese

Directions

  1. Step 1

    Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap snugly in foil. Roast until tender when squeezed, 50 to 55 minutes.

  2. Step 2

    Meanwhile, toss onion with just enough oil to coat, and roast on a rimmed baking sheet 40 to 45 minutes.

  3. Step 3

    When garlic is cool enough to handle, squeeze from skin; lightly mash with a fork. Stir in mustard and mayonnaise.

  4. Step 4

    Raise heat to broil. Spread garlic mayonnaise on bottom halves of rolls; top with pork. Top remaining halves with vegetables, then cheese. Broil open-faced until cheese is melted and bubbling, about 2 minutes, then sandwich rolls together.

Source
Martha Stewart Living, January 2013