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Herb-Crusted Pork Baguette with Garlic Aioli

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A gourmet sandwich featuring herb-crusted roasted pork shoulder, creamy garlic herb aioli, and fresh greens on a toasted French baguette.

Ingredients

Scale
  • 1 lb pork shoulder, boneless
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • 1 crusty French baguette, halved and toasted
  • 1 cup mixed greens (arugula, baby spinach, etc.)
  • For the Garlic Herb Aioli:
  • 1/2 cup mayonnaise
  • 1 garlic clove, finely minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Rub the pork shoulder with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Place the pork in a baking dish and roast for 45–60 minutes, or until the internal temperature reaches 145°F (63°C).
  4. Remove from oven and let rest for 10 minutes, then slice thinly.
  5. Meanwhile, prepare the garlic herb aioli by mixing mayonnaise, garlic, lemon juice, parsley, chives, salt, and pepper in a small bowl. Chill until ready to use.
  6. Slice the baguette and lightly toast the halves.
  7. Spread aioli on the bottom half of each toasted baguette section.
  8. Top with fresh mixed greens and sliced pork.
  9. Drizzle with more aioli if desired, then cover with the top half of the baguette.
  10. Serve warm with a simple side salad or roasted vegetables.

Notes

  • Pork can be prepared in advance and reheated for quick assembly.
  • Try adding pickled onions or thinly sliced apples for extra flavor.
  • Use a meat thermometer to ensure proper doneness without drying out the pork.
  • For a lighter version, substitute Greek yogurt for part of the mayonnaise in the aioli.

Nutrition

Keywords: herb crusted pork, pork baguette, garlic aioli sandwich, roasted pork sandwich, gourmet baguette sandwich, French sandwich

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