Ibérico Loin Roast Katsu sandwich with Cloud 23 Hot habanero mayo & homemade pickles

There’s something about a crunchy, juicy sandwich that just hits different. This one brings together crispy pork loin, a spicy mayo with a proper kick, sharp pickles, and melted Manchego. Simple ingredients, big flavors, and the kind of sandwich you’ll think about the next day.

Recipe for Ibérico Loin Roast Katsu sandwich with Cloud 23 Hot habanero mayo & homemade pickles

INGREDIENTS

• 1 Pack of Campo Grande Loin Roast
• ½ cup white vinegar
• ½ cup water
• 1 teaspoon salt
• ½ teaspoon mustard seeds
• ¼ teaspoon coriander seeds
• ¼ teaspoon black peppercorns
• 1 small bay leaf
• 1 cup thinly sliced pickles
• ½ cup julienned red onion
• 6 tablespoons all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Olive oil, for shallow frying
• 2 tablespoons Cloud 23 Sweet Jalapeño sauce
• 3 tablespoons mayonnaise
• 1 tablespoon Cloud 23 Hot Habanero sauce
• 1 tablespoon fresh dill, chopped
• 3 baguette rolls
  
• 1 cup grated Manchego cheese

PREPARATION

1. Make the pickles: In a small saucepan, combine vinegar, water, salt, mustard seeds, coriander seeds, peppercorns, and bay leaf. Bring to a simmer (don’t boil). Pour over the sliced pickles and red onion in a heatproof bowl. Let cool to room temperature, then refrigerate for 1–2 hours.
   
2. Prepare the loin: Slice the loin roast into 1-inch thick medallions (you should get around 6 pieces, 2 per sandwich). Optional: gently flatten with a meat mallet for larger surface area. Bread each piece by dredging in flour, dipping in beaten egg, and coating with panko.
   
3. Fry the katsu: Heat olive oil in a skillet to 350°F (175°C). Fry each piece for 1–2 minutes per side until golden. Drain on paper towels. While still hot, brush with Cloud 23 Sweet Jalapeño sauce.
   
4. Make the hot mayo: Mix mayonnaise, Cloud 23 Hot Habanero sauce, and chopped dill in a small bowl until smooth.
   
5. Assemble the sandwiches: Cut each baguette in half. Spread hot mayo on the bottom half, then add the katsu. Top with grated Manchego and melt under a broiler or with a torch until bubbly. Add drained pickles and onions. Finish with more hot mayo if desired, close the sandwich, and serve.