Leftover pork sandwiches with apple slaw recipe
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- Serves 2
- 20 mins to prepare
- 727 calories / serving
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
- Energy
- 3035kJ 727.0kcal
- Fat
- 44g
- Saturates
- 14g
- Salt
- 1.9g
- Sugars
- 12g
of the Reference intake
Carbohydrate 47.9gProtein 34.2gFibre 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
