Pork roast, bacon, cheese, and lettuce are layered on ciabatta buns with a fig-and-mustard spread for sandwiches bursting with flavor.
- ½ cup fig preserves
- ½ cup Dijon mustard
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons canola oil, divided
- 1 (2- to 3-pound) pork roast, trussed
- 6 ciabatta buns, halved crosswise
- 8 ounces Gruyère cheese, shredded
- 2 cups fresh spring mix lettuces
- 1 pound bacon, cooked and halved crosswise
- Preheat oven to 350°.
- In a medium bowl, whisk together fig preserves, mustard, salt, and pepper. Divide fig mixture between 2 small bowls, setting one aside for serving.
- In a large skillet, heat 2 tablespoons canola oil over medium-high heat. Add pork roast to pan, and brown on all sides. Transfer roast to a small baking sheet. Brush pork with fig mixture.
- Bake for 20 minutes; brush again with fig mixture and return to oven. Continue cooking until a meat thermometer inserted into thickest part of pork registers 145°, about 20 minutes more. Let pork rest for 15 to 20 minutes. Cut into ½-inch slices.
- To assemble sandwiches, brush about 1 tablespoon reserved fig mixture on inside of each bun half. Add about 2 tablespoons Gruyère, 2 tablespoons spring mix, 2 slices pork, and 2 pieces bacon.
- On a large grill pan, heat remaining 1 tablespoon canola oil over medium high heat. Toast sandwiches until cheese starts to melt and grill marks have formed, 1 to 2 minutes per side. Serve warm.
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