| Ingredient | ULF # | Portion |
|---|---|---|
| IBP Boneless Center Cut Pork Loin | 520040 | 4 oz. |
| Rotella Sliced Marble Rye Bread | 716178 | 2 slices |
| Roth Kase Plain Havarti Cheese Loaf | 211703 | 1 slice |
| Cloverdale 14-16 Apple Smoked Bacon | 549243 | 2 slices |
| Cloverdale Smoked Black Forest Ham | 548987 | 2 oz. |
| Ken's Bistro Sauce | 463059 | 1 oz. |
| Choice of Side | 6 oz |
Grill pork shoulder brisket to 155 degrees and slice on sharp bias. Toast marble rye bread. Assemble by placing bistro sauce on heel of the bread, top withsliced pork, Havarti cheese, cooked bacon, and ham with the crown on top. Accompany with a side of your choice and serve immediately.
