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Leftover pork sandwiches with apple slaw recipe

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


  • 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

  • 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


  1. To make the slaw, combine all the ingredients, season and leave for 20 mins to marinate. 
  2. 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.

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