Normally I’m not one to post two sandwiches in a row—I like to mix it up and keep things interesting—but this recipe was way too good to save for later.
Hopefully you’ve jumped on the pork belly wagon at this point, and if you haven’t, it’s time you did. Now that it’s sold at Trader Joe’s, pork belly is both accessible and affordable to everyday cooks. Because it is essentially a meatier bacon, this stuff is extremely rich—and it makes a hell of a sandwich.
I tried to keep everything on the same page as the pork belly, sticking to equally savory ingredients. The brie melts fantastically over the pork belly and is accented by the creamy avocado and garlicky mayo. Together, I can’t even describe how decadent and hearty the sandwich tasted. You’ll just have to try it to believe it.
Pork Belly and Brie Sandwiches
Makes 2 servings
1 12oz package fully cooked pork belly
2 tbsp olive oil
2 ciabatta rolls/loafs, halved and toasted
1/4 cup mayonnaise
1 1/2 tsp minced garlic
1 wedge brie cheese
1 cup mixed greens
Remove the pork belly from its package and cut into 1/4 inch thick slices. Bring a pan with the olive oil to medium-high heat and add the pork belly. Flip the pieces occasionally until they start to turn golden and crispy, about 10 minutes.
While the pork belly cooks, mix the minced garlic in with the mayonnaise and spread on the insides of the halved ciabatta.
When the pork belly is done, take it off the heat to cool slightly. Using tongs, carefully layer the pork belly onto the ciabatta. Next cut the brie and avocado into slices, adding them on top of the pork belly. Top these with the mixed greens and replace the top ciabatta halves. Eat in euphoric disbelief.