Name: Roast Pork Sandwiches with Sweet Peppers and Arugula
Yield: Makes 4 servings
Ingredients: 2 small garlic cloves, smashed; Coarse kosher salt; 4 teaspoons fresh lemon juice; 1/4 cup extra-virgin olive oil; 2 teaspoons minced fresh thyme; 2/3 cup mayonnaise; 1 20- to 24-inch-long crusty baguette; 4 (1-inch-thick) pork chops reserved from Pork Rib Roast with Fig and Pistachio Stuffing , cut from bone, very thinly sliced horizontally; 12 Peppadews or cherry peppers from jar (about 2 ounces), halved lengthwise, seeded, flattened; 1 small red onion, very thinly sliced; 2 cups arugula (about 2 ounces)

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Roast Pork Sandwiches with Sweet Peppers and ArugulaBrian Leatart

Peppadews, small peppers from South Africa, add a briny-sweet note. Look for them in jars or in the deli section of some supermarkets and at specialty foods stores. You can order them from igourmet.com or amazon.com.

Recipe notes

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