• Sliced pork belly (see section below)
• 16 thick slices of sourdough
• ¼ lb smoked gouda cheese
• ¼ lb sautéed mushrooms (cooked in butter)
• ¼ lb sautéed shallots (cooked in butter)
• 2 large heirloom tomatoes, sliced
• ½ lb coleslaw (see section below)
• ½ medium red onion, sliced into rings
• ¼ bag kettle‑cooked barbecue potato chips
• ½ cup apple bacon mayo (see section below)

Ingredients

• 1 lb pork belly (skin on preferred; score skin well if using)
• ½ Tbsp kosher salt
• 3 tsp granulated sugar
• 1 tsp cracked black pepper
• 2 Tbsp butter or extra virgin olive oil

Directions

1. Mix the dry ingredients together and rub them into the pork belly.
2. Wrap the meat in plastic wrap and refrigerate overnight.
3. Preheat the oven to 450°F.
4. Roast the pork belly for 30 minutes.
5. Lower the oven temperature to 275°F and roast for another hour.
6. Remove from the oven, cool to room temperature, then wrap again.
7. Refrigerate for at least 3 hours (overnight is fine).
8. Unwrap, remove the skin, slice into ½‑inch pieces, and lightly sear in oil.

Ingredients

• ⅔ cup mayo
• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 Tbsp sour cream
• 1½ Tbsp sugar
• 1½ Tbsp apple cider vinegar
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

Directions

1. Mix all ingredients together in a large glass bowl.
2. Taste and adjust salt if needed.
3. Chill for at least 20 minutes to let flavors meld.

Ingredients

• ½ cup mayo
• 1 Granny Smith apple, chopped as finely as possible
• ¼ lb bacon, cooked crispy and finely chopped
• Splash of apple cider vinegar
• Shake of granulated garlic

Directions

1. Mix all ingredients together evenly.

1. Preheat your oven to 375°F.
2. Place 12 slices of bread on a cookie sheet (3 per sandwich).
3. On 3 slices, add mushrooms and top with cheese.
4. On 3 slices, add shallots and top with cheese.
5. Bake for about 5 minutes until the cheese melts.
6. Take one cheese slice (cheese side up) and layer coleslaw on top.
7. Add a layer of potato chips.
8. Place the second cheese slice on top (cheese side up).
9. Add slices of pork belly to cover the bread.
10. Add tomato slices.
11. Add red onion slices.
12. Add pickles if desired.
13. Spread mayo on the final slice and place it mayo‑side down.
14. Secure with a long toothpick or a clean piece of jobsite wire.
15. Break into the Circuit Breaker.