Milanese Sandwich
- 2 Italian or French rolls (each about 6 inches long), halved horizontally
- 1/2 ripe avocado, peeled, pitted, and sliced
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 generous pinch of salt
- 1 generous pinch of freshly ground black pepper
- 1 medium tomato, sliced
- 2/3 cup arugula leaves
- 1 cooked Pork Milanese cutlet (page 158), warm or cold, cut into thin slices
- With your fingers, remove and discard some of the soft inner bread from the rolls, creating a shallow well in each.
- Divide the avocado among all 4 pieces of bread.
- Using a fork, mash the avocado over the bread.
- In a medium bowl, whisk the oil, vinegar, salt, and pepper to blend.
- Add the tomato and arugula and toss to coat.
- Divide the arugula mixture between the 2 bottom pieces of bread, add the sliced Pork Milanese, and cover with the top pieces of bread.
- Cut the sandwiches in half and serve.
italian, avocado, extravirgin olive oil, balsamic vinegar, generous, generous, tomato, arugula, cold
Taken from www.epicurious.com/recipes/food/views/milanese-sandwich-376733 (may not work)