Leftover philadelphia-style roast pork sandwich recipe

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 490 calories / serving
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This is a simple and delicious way to use up Sunday Roast leftovers. Make a batch of roast pork sandwiches to have for lunch, a family gathering at the park or to take to an outdoor party. This recipe is a mouthwatering leftovers idea from our rolled pork loin with creamy mushroom sauce dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Preheat the grill to high to cook the peppers, turning occasionally until they are completely soft before setting it to the side. Heat the oil in a medium non-stick pan and fry the leftover pork slices until they start to crisp around the edges. 

Slice the baps in half and cook under the grill until they turn golden brown. Layer the bottom half of the baps with the relish adding the pork slices, peppers, seasonining, and cheese. Lay it on top and grill until the cheese begins to melt. Top with the remaining bap halves and serve.

See more Pork recipes

Please note that 200g (7oz) pork loin is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 red pepper, quartered
  • 1 green pepper, quartered
  • 15ml (1tbsp) olive oil
  • 200g (7oz) leftover rolled pork loin, thinly sliced
  • 2 soft white baps
  • 15ml (1tbsp) tomato relish (optional)
  • pinch salt
  • freshly ground black pepper
  • 2 slices Emmenthal cheese (optional)
  • Energy 2060kj 490kcal 25%
  • Fat 23g 33%
  • Saturates 9g 45%
  • Sugars 8g 9%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 30.4g Protein 41.7g Fibre 4.6g


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