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Slice Oven Roasted Crispy Pork Belly (or other cooked pork belly) into 1/8 to 1/4-inch lengthwise slices. Place in a skillet over medium heat and fry until edges are crisp, about 5 minutes. Remove from skillet to a paper towel to drain.
Whisk sun-dried tomato paste into mayonnaise.
Cut crust from bread and toast (if desired). Spread desired amount of mayonnaise mixture onto two slices of bread. On one slice layer 1/4 of the pork belly and desired amount of tomato, avocado and lettuce. Top with remaining bread slice. Repeat with remaining ingredients and serve!