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Kat's Roast Pork Sandwich

       1/2   c            Aioli OR dijon mustard mayo
        1                    Soft lavosh (Armenian-flat bread
      1/4   c            Roasted red onions -- sliced
      1/4   c            Roasted potatoes -- diced
      1/4   c            Oven-dried roma tomatoes
                         -chopped
      1/4   c            Romaine lettuce -- jullienned
      1/4   lb           Smoked roasted pork loin
                         -thinly sliced
 
   TO ROAST ONIONS: Place very thin slices on a baking
   sheet, drizzle with virgin olive oil, sprinkle with
   kosher (coarse) salt and freshly ground pepper and
   roast in a preheated 350'F oven until tender but not
   colored, about 3 to 5 minutes.
   
   TO ROAST POTATOES: Toss with olive oil and bake in a
   preheated 350'F oven until soft, about 20 minutes.
   
   TO OVEN-DRY TOMATOES: Cut them in half lengthwise and
   place them, skin side down, on a baking sheet. Drizzle
   with virgin olive oil, sprinkle with fresh thyme,
   kosher salt, fresh black pepper and sugar and bake in
   a preheated 250'F oven until the tomatoes shrink,
   about 4 1/2 hours. Store in olive oil.
   
   1. Spread aioli or Dijon mayonnaise on lavosh, leaving
   a half-inch margin across the top.
   
   2. Layer onions, potatoes, tomatoes and lettuce on
   top, always leaving the top 1/2-inch uncovered. Top
   vegetables with pork in one layer.
   
   3. From the bottom, roll the sandwich tightly and
   evenly toward the top. Press the empty margin firmly
   against the roll to seal the sandwich.
   
   4. Wrap in plastic wrap. Refrigerate at least 30
   minutes so the roll is firm enough to cut.
   

The flower that follows the sun does so even on cloudy days.

- Robert Leighton