SERVINGS: 4
PREPARATION:
Marinade 1h + 30 minutes

INGREDIENTS :

• 16 slices multigrain loaf 1.27 cm (½ in.) thick
• 450 g marinated piglet fillet
• 60 ml (¼ cup) vegetable oil
• 125 ml (½ cup) Bull’s-Eye Bold Original barbecue sauce
• 125 ml (½ cup) ketchup
• 12 slices tomato
• Olive oil
• Mayonnaise
• Boston lettuce
• Thyme
• Sea salt
• Salt and pepper

PREPARATION :

Marinade: Mix the vegetable oil, barbecue sauce, ketchup, salt and pepper. Cut the piglet fillet into thin slices and marinate for at least 1 hour in the refrigerator.

Cook the meat in a skillet. Roast the tomato in the oven at 180°C (350°F) with the olive oil, thyme, sea salt and pepper for 5 to 10 minutes. Spread mayonnaise on the bread slices. Add lettuce, then the tomato and pork slices. Repeat for the other two sandwich layers.