How to make
Cut the pork loin into steaks, which are about half a finger thick.
From 0.9 lb (400 g) you should get 5-6 pieces. If you want, you can also cut them thinner.
Tear off the parsley leaves and chop them very finely along with the garlic. Add salt, pour olive oil and blend well to mix the flavors.
Grate the tomato (pre-peeled), salt it and mix it with a little olive oil.
Cut the bread into pieces slightly larger than the length of each pork fillet.
Cut each piece in half so that you have two sandwich pieces and lightly sear them in a pan on both sides.
In the same pan with a little fat, also fry the pork fillets until they are slightly golden.
This part of the pork cooks quickly, if it is cooked for a long time it becomes dry. Therefore, the rule is - a little time on high heat. This, of course, does not apply to thick pieces of pork loin, but ours in this case are thin.
Spread one half of the bread rolls with grated tomato. Place the steak on top, season with salt and spread liberally with the parsley pesto.
Place a slice of cheese and cover with another half of a bread roll, which you can drizzle with a little more olive oil.
Very tasty and favorite sandwiches! They are typical of Spanish cuisine and are present in every restaurant where snacks or the so-called almuerzo are usually offered.
The pork loin sandwich is ready.
