Roast Pork Sandwiches with Sweet Peppers and Arugula

Name: Roast Pork Sandwiches with Sweet Peppers and Arugula
Yield: 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)

By Molly StevensPhotography by Brian Leatart

January 31, 2007

Recipe notes