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Leftover pork sandwiches with apple slaw recipe
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Turn Sunday's pork roast into Monday's lunch with this quick and easy sandwich recipe made with roast pork and a fresh apple and fennel slaw. You can make the slaw up to 6 hours ahead and keep in the fridge. There will be leftovers – it will keep for up to 2-3 days in the fridge. Serve with grilled chicken or smoked fish.
See method
Ingredients
- 4 slices from a large Tesco sourdough bloomer
- butter, for spreading
- grainy mustard (optional) for spreading
- 180-200g leftover cooked Tesco Finest ultimate salt-aged pork loin joint, sliced, plus any leftover crackling
For the slaw
- 1 Pink Lady apple, cut into matchsticks
- ½ fennel bulb, finely sliced
- 4 dill sprigs, roughly chopped
- 2 tbsp mayonnaise
- juice ½ lemon
- 1 spring onion, finely sliced
Each serving contains
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Energy
3035kj
727kcal
36%
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Fat
44g
62%
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Saturates
14g
72%
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Sugars
12g
13%
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Salt
1.9g
31%
of the reference intake
Carbohydrate 47.9g
Protein 34.2g
Fibre 4.5g
Method
- To make the slaw, combine all the ingredients, season and leave for 20 mins to marinate.
- When ready to make the sandwiches, butter the bread and spread one side with a thin layer of grainy mustard, if using. Layer up the slices of pork and top with a generous spoonful of apple slaw. Top the sandwich with the remaining bread slices and serve immediately.
See more Sandwich recipes