Liven up lunchtimes with this delicious club sandwich that is layered with pork, lettuce, tomato and Cheddar. This recipe is a mouthwatering leftovers idea from our slow-braised pork shoulder in cider dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Preheat the grill to high and toast the bread on both sides. Spread each slice of toast on one side with a little mayonnaise. On four of the slices, layer up the lettuce, tomato and Cheddar and finish with another slice of toast, mayonnaise side up.
In a medium bowl, combine the oil, honey, mustard, lemon juice and seasoning. Add the pork and toss to coat well. Lay the shredded pork on top of the second slice of toast and top with the final slice. Cut each sandwich in half diagonally and secure in place with cocktail sticks.
Please note that 200g (7oz) of pork 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.