Recipes

Brazilian club sandwich

30 mins of preparation + 30 cooking time 4 servings
brazilian sandwich

Ingredients

 

Homemade chimichurri:

  • 60 mL (¼ c.) of fresh parsley
  • 60 mL (¼ c.) of fresh cilantro
  • 2 cloves of garlic, peeled
  • 15 mL (1 tbsp.) of canola oil
  • 15 mL (1 tbsp.) of wine vinegar
  • 10 mL (2 tsp.) of lemon juice
  • 2 mL (½ tsp.) of paprika
  • 1–2 mL (¼–½ tsp.) of chili pepper flakes
  • 1 mL (¼ tsp.) of dried oregano
  • 1 mL (¼ tsp.) of ground cumin
  • 1 mL (¼ tsp.) of dried thyme
  • Salt and fresh ground pepper

 Topping

  • 125 mL (½ c.) of mayonnaise
  • 12 slices of bread
  • 4 lettuce leaves
  • 1 large tomato, sliced
  • 1 avocado, thinly sliced

Preparations

  1. Cook the boneless loin filet and bacon according to the package directions.
  2. Meanwhile, in a small food processor, purée the chimichurri ingredients.
  3. Mix the chimichurri with the mayonnaise.
  4. Slice the pork and transfer the bacon to a paper towel-lined plate.
  5. Toast the bread slices either in a toaster or directly on the oven rack after preheating the oven to 450°F (230°C).
  6. On 4 bread slices, spread the chimichurri mayo and distribute the sliced pork and bacon.
  7. Place a second bread slice on each sandwich and spread chimichurri mayo on top.
  8. Garnish with lettuce, tomato and avocado.
  9. Spread more chimichurri mayo on the last 4 bread slices and place them on top of the club sandwiches. Hold in place with sandwich picks or toothpicks and cut into wedges.