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AIOLI

1 egg, room temperature

1 cup olive oil

3 cloves garlic

1 half lemon squeezed

1 pinch of salt

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SANDWICH

3 spanish peppers

1 medium tomato

4 slices serrano ham

4 slices pork loin

1 crusty baguette

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1. Begin with cracking an egg into a jar and pouring in the olive oil, lemon juice and adding a pinch of salt. With a hand blender, hold firm and blend for 20 seconds without moving. Then slowly move around until you have a nice thick aioli. Pro tip - room temperature egg works best.

2. Remove the tops of the peppers and slice into strips - remove the seeds. Slice the tomatoes and then thinly slice the pork loin.

3. Get a pan on a medium high-heat and sear the loin on both sides until golden brown and cooked through. Remove and add the peppers. Once nicely charred, its time to assemble.

4. Open up your baguette, spread on the aioli and top with the pork loin, peppers, serrano ham and tomatoes. Season the tomatoes with salt and pepper, slice in half and enjoy!

Note - can use banana peppers and speck or prosciutto as substitutes