Continental Sandwich: Iberico Loin, Fresh Tomato & Extra Virgin Olive Oil

Pulga de Lomo Ibérico, Tomate y Aceite de Oliva
Sandwich: Iberico Loin, Fresh Tomato & Extra Virgin Olive Oil

I bérico pork loin, with fresh tomato, extra virgin olive oil and bread. Perfect for a brunch, a party or afternoon snack

 

Ingredients

Cured Meats

Sol Iberico Loin Sliced (110g)

Tomatoes (2)

Sandwich Buns (4)

Extra Virgin Olive Oil

Directions

Preparation:10min › Cook:min › Ready in:minutes

Wash the tomatoes and cut them into thin slices. Cut the bread buns in half and drizzle a little Spanish extra virgin olive oil onto each of the halves.

Divide the slices of Ibérico cured loin between four of the eight halves of bread.

Place a few slices of tomato on top of the pork and serve.