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.
