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Leftover pork sandwiches with apple slaw recipe

2 ratings

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
727kcal 36%
Fat
44g 62%
Saturates
14g 72%
Sugars
12g 13%
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