• 1 duBreton organic Brazilian BBQ Boneless Loin Filets
• 1 package of duBreton bacon

Homemade chimichurri:

• 60 mL (¼ c.) of fresh parsley
• 60 mL (¼ c.) of fresh cilantro
• 2 cloves of garlic, peeled
• 15 mL (1 tbsp.) of canola oil
• 15 mL (1 tbsp.) of wine vinegar
• 10 mL (2 tsp.) of lemon juice
• 2 mL (½ tsp.) of paprika
• 1–2 mL (¼–½ tsp.) of chili pepper flakes
• 1 mL (¼ tsp.) of dried oregano
• 1 mL (¼ tsp.) of ground cumin
• 1 mL (¼ tsp.) of dried thyme
• Salt and fresh ground pepper

 Topping

• 125 mL (½ c.) of mayonnaise
• 12 slices of bread
• 4 lettuce leaves
• 1 large tomato, sliced
• 1 avocado, thinly sliced

1. Cook the boneless loin filet and bacon according to the package directions.
2. Meanwhile, in a small food processor, purée the chimichurri ingredients.
3. Mix the chimichurri with the mayonnaise.
4. Slice the pork and transfer the bacon to a paper towel-lined plate.
5. Toast the bread slices either in a toaster or directly on the oven rack after preheating the oven to 450°F (230°C).
6. On 4 bread slices, spread the chimichurri mayo and distribute the sliced pork and bacon.
7. Place a second bread slice on each sandwich and spread chimichurri mayo on top.
8. Garnish with lettuce, tomato and avocado.
9. Spread more chimichurri mayo on the last 4 bread slices and place them on top of the club sandwiches. Hold in place with sandwich picks or toothpicks and cut into wedges.