Juarez Torta

Servings

1 4-oz. serving

Prep Time

5 minutes

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Ingredients

1 ct. Large Sliced Brioche Buns
4 oz. Gordon Choice Seasoned, Roasted Pork
3 oz. Gordon Choice Pineapple Chunks
1 Tbsp. Gordon Choice Pan & Grill Oil
1 ct. Brickman's Smoked Gouda Cheese Slice
¼ oz. Markon Ready-Set-Serve Spring Mix
to taste Recipe: Avocado Cream

Recipe Preparation

Toast the bun under a heated salamander or broiler. Hand shred the pork. Warm and reserve.
Place the oil in a heated sauté pan. Add the pineapple. Sauté until golden brown. Reserve and keep warm.
Place the pork on the bottom half of the bun. Place the cheese on top of the pork. Place under a heated salamander or broiler to melt the cheese.
Add the pineapple on top of the cheese. Place the spring mix on top of the pineapple.
Drizzle the avocado spread on top of the spring mix. Place the top of the bun on the sandwich. Slice in half and place on a warmed serving plate.

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