CS [Leftover] Carnitas, Lettuce, and Tomato Sandwich
Entrees
Ingredients
Tomatoes, medium - 2, sliced (preferably heirloom)
Lettuce, romaine - 4 leaves, torn
Oil, cooking - 1 Tbsp
Slow-cooker carnitas (leftover from Monday) - ~3 cups CS Slow Cooker Carnitas Bowl
Lemon juice - 1/2 tsp
Sandwich bread - 8 slices
Mayonnaise - 3 Tbsp
Green beans - 1 lb, trimmed
Oil, olive - 2 tsp
Vinegar, red or white wine - 2 tsp
Cumin, ground - 1/2 tsp
Directions
Green beans - Trim green beans. (Can be done up to 5 days ahead)
Tomatoes / Lettuce - Prep as directed.
Heat oven to 375F / 190C degrees.
Toss green beans with olive oil, vinegar, cumin, and some salt and pepper. Spread out on a sheet pan. Roast until tender, 20 to 25 minutes, shaking the pan halfway through cooking.
When green beans are about halfway done roasting, heat a skillet over medium-high heat. Add cooking oil and then pork. Cook without stirring until dark golden brown on the bottom. Stir and continue cooking until pork is crisp and golden brown in spots. Squeeze lemon juice over pork and season with some salt and pepper.
Toast bread and spread with mayonnaise. Fill with carnitas, tomatoes, and lettuce. Serve with green beans on the side. Enjoy!
Nutrition
2020.05.31 - 11pts without oil