Allegiance® Perfectly Pork Florentine Sandwich
Allegiance® Perfectly Pork Florentine Sandwich
Directions
- Heat frying oil to 350°F.
- Whisk together sun-dried tomato pesto and mayonnaise then reserve.
- Toss lettuce with olive oil and vinegar then reserve.
- Pound out 4 oz portions of pork loin.
- Whisk water and egg to make egg wash.
-
Heat butter flavored oil in sauté pan over medium heat. Add spinach, garlic, salt, and pepper. Cook for 1-2 minutes. Pour in wine and reduce au sec. Reserve for service.
- Dip pounded pork in egg wash then dredge in breading. Shake off excess breading.
Remove baskets form fryer and drop in breaded pork. Cook for 2-3 minutes until golden brown and the internal temperature reaches 145°F.
- Portion spinach on top of fried pork then top with provolone cheese blend and melt cheese under salamander or in convection oven.
Spread sun-dried tomato mayonnaise on bun. Then place shredded lettuce on bottom of bun topped with sliced tomato.
Top with crispy pork with spinach and cheese blanket then top with sliced banana peppers and serve.
Ingredients
- 2 ea Heritage Ovens® Bun(s), Brioche, toasted
- 2 ea Allegiance® Pork loin, boneless, cut into 4 oz. slices
- 2 cups Perfectly Southern® Classic Chicken Breading
- 1 ea Nature's Best Dairy® Egg(s)
- 1 cup water
- Brilliance® Clear Canola Oil, for frying
- 4 cups Peak Fresh Produce® Spinach, Baby
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1/4 cup Piancone® white cooking wine
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 cup Bacio® Provolone Mozzarella Shredded Cheese Blend
- 1/4 cup West Creek Whole Egg Mayonnaise
- 1 1/2 tbsp Roma® Pesto, Sun-Dried Tomato
- 2 cups Peak Fresh Produce® Lettuce, Iceberg, Shredded
- 4 slices ea Peak Fresh Produce® Tomato(es)
- 1 tsp Roma Red wine Vinegar
- 1 tbsp Roma® Oil, Olive
- 2 tbsp Roma® sliced banana peppers, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
