Spanish · Lunch
Spanish Steak Sandwich
Grilled pork loin steak sandwich built on crusty ciabatta with smoked paprika-rubbed pork, roasted red pepper, manchego cheese and garlic aioli. Finished with sherry vinegar-dressed arugula for acidity. A Spanish tapas-bar sandwich turned handheld lunch, savoury and rich with a mild smoky char throughout.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
702Calories
45.3gProtein
40.9gFat
38.4gCarbs
3.6gSugar
2.9gFiber
1189mgSodium
153mgChol
11.8gSat Fat
690mgPotassium
210mgCalcium
3.1mgIron
1.1mcgVitamin B12
18mgVitamin C
protein-rich
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pound the pork loin chop to 1/2-inch thickness, then rub both sides with smoked paprika, salt and black pepper.
2
Sear
Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Cook the pork 3 minutes per side until golden and cooked through.
3
Toast
Brush ciabatta cut sides with remaining oil and toast in the same pan over medium heat for 2 minutes until crisp, then rub with one garlic clove.
4
Build
Mince the other garlic clove and mix with mayonnaise. Spread aioli on ciabatta, layer pork, cheese, and pepper, toss arugula with sherry vinegar and salt, add to sandwich and close.
5
Plate
Cut the sandwich diagonally in half and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin chop
- 2 tsp2 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil, divided
- 22 small ciabatta roll, split (3.5 oz/100g)
- 1.4 oz40g manchego cheese
- 4 tbsp60g roasted red pepper
- 2 tbsp2 tbsp mayonnaise
- a small handful arugula
- 2 tsp2 tsp sherry vinegar
- a pinch salt
- a pinch black pepper
