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Pork Roast Sandwiches with Fig and Gruyère

Pork Roast Sandwiches with Fig and Gruyère

MAKES 6 SANDWICHES
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Ingredients Method

Ingredients
  

  • ½ cup fig preserves
  • ½ cup Dijon mustard
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola oil divided
  • 1 2- to 3-pound pork roast, trussed
  • 6 ciabatta buns halved crosswise
  • 8 ounces Gruyère cheese shredded
  • 2 cups fresh spring mix lettuces
  • 1 pound bacon cooked and halved crosswise

Method
 

  1. Preheat oven to 350°.
  2. In a medium bowl, whisk together fig preserves, mustard, salt, and pepper. Divide fig mixture between 2 small bowls, setting one aside for serving.
  3. In a large skillet, heat 2 tablespoons canola oil over medium-high heat. Add pork roast to pan, and brown on all sides. Transfer roast to a small baking sheet. Brush pork with fig mixture.
  4. Bake for 20 minutes; brush again with fig mixture and return to oven. Continue cooking until a meat thermometer inserted into thickest part of pork registers 145°, about 20 minutes more. Let pork rest for 15 to 20 minutes. Cut into ½-inch slices.
  5. To assemble sandwiches, brush about 1 tablespoon reserved fig mixture on inside of each bun half. Add about 2 tablespoons Gruyère, 2 tablespoons spring mix, 2 slices pork, and 2 pieces bacon.
  6. On a large grill pan, heat remaining 1 tablespoon canola oil over medium high heat. Toast sandwiches until cheese starts to melt and grill marks have formed, 1 to 2 minutes per side. Serve warm.