Jamie says: Does this fabulous sandwich look somewhat familiar? I thought it would be fun to put together the recipes from the last three blog posts (Garlicky Pork Roast with Minced Onion and Fresh Basil, Roasted Eggplant and Cherry Tomatoes, and Ricotta and Fresh Basil on Sliced Whole Wheat Loaf Bread) and create one great meal- an incredible sandwich that is anything but ordinary!
The combination of juicy pork with it’s garlic and onion gravy combined with the roasted Italian-seasoned eggplant and tomatoes and the smooth creaminess of ricotta cheese on fresh bread was heavenly.
Sometimes it’s not easy being a food blogger, you’ve got to stare at this mouthwatering food as you take multiple pictures of it before you get to take a mouthful… but it’s always worth it in the end.
A thick and hearty sandwich for a filling dinner. It was worth the wait. Most things are.
Garlicky Pork Roast Sandwich with Cooked Onions, Roasted Eggplant and Tomatoes, Fresh Basil, and Ricotta
- 1 1/4 lb boneless pork roast (University of Florida Meat Processing Center)
- 1/4 cup plus 1 Tbsp extra virgin olive oil, divided
- 5 cloves garlic
- 3 slices yellow onion
- 1/4 cup fresh basil leaves, divided
- 1/4 tsp coarse sea salt, divided
- 1/4 tsp freshly ground pepper
- 1 medium eggplant
- 2 tsp Italian seasoning
- 1 cup cherry tomatoes
- 8 slices whole wheat loaf bread (Vine, Gainesville)
- 1 cup part skim ricotta cheese (Polly-o)
- Preheat oven to 350°F. Place pork roast in a small baking dish. Drizzle 1 Tbsp extra virgin olive oil on top. Use a garlic press to press garlic over pork. Chop onion and 1/8 cup basil and place on top along with 1/8 tsp sea salt and 1/8 tsp freshly ground pepper. Use clean hands to rub ingredients in and distribute evenly. Place some onions under the pork. Bake for about 40 minutes or until pork reaches an internal temperature of 145°F. Allow to sit for 3 minutes before slicing. Slice and scoop onions, garlic, and natural gravy on top.
- Slice eggplant into disks. Drizzle 1 Tbsp extra virgin olive oil on the bottom of two baking dishes/baking sheets. Place sliced eggplant on top. Drizzle remaining extra virgin olive oil on top. Sprinkle with Italian seasoning, 1/8 tsp sea salt, and 1/8 tsp freshly ground pepper. Top with remaining basil leaves. Toss cherry tomatoes on top. Bake for about 40 minutes or until eggplant is golden brown and tomatoes are slightly shriveled.
- Toast bread slices in a toaster. Spread ricotta on 4 slices of bread. On bread slices with ricotta, place roasted eggplant and cherry tomatoes on top followed by pork with garlic and onions. Place remaining bread slices on top of each. Enjoy!
- Nutrition note: Remember your food safety skills when handling raw meat. Among other food safety steps, make sure to wash your hands after preparing the raw pork and clean the area with a cleaner before moving to the next step of the recipe. Also make sure to cook the pork all the way through to an internal temperature of 145°F (use a meat thermometer) and allow it to sit for 3 minutes before slicing (that’s part of the food safety process).