A great way to use leftover roast pork. Hugged by a fresh baguette with mature cheddar, gherkins and red pepper pesto, it’s sensational!
Roast pork sandwich with red pepper pesto
Ingredients
- For the roast pork leg:
- 1.5 kg pork leg, skin off
- 2 tablespoons olive oil
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- For the mustard-mayo dressing:
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon wholegrain mustard
- Salt and pepper, to taste
- To assemble:
- 300 g roast pork leg, thinly sliced
- 1 baguette, sliced in half
- Butter or olive oil, for toasting
- 2-3 tablespoons red pepper pesto
- 3-4 slices mature cheddar
- 4 large gherkins, sliced
- Handful of fresh rocket, washed
Instructions
Roast pork leg:
Preheat your oven to 180°C. In a small bowl, combine the olive oil, light brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, red pepper flakes, and ground cumin to form a paste.
Rub this mixture all over the pork leg, coating it evenly. Place the pork leg in a roasting pan and roast for approximately 1½-2 hours, or until the internal temperature reaches 63°C and the meat is tender.
Remove from the oven and let rest for 10-15 minutes before slicing thinly.
Mustard-mayo dressing:
In a small bowl, whisk together the mayonnaise, lemon juice, wholegrain mustard, salt and pepper until smooth and well combined.
To assemble:
Slice the baguette in half lengthways and lightly toast the cut sides with butter or brush with olive oil.
Spread the mustard-mayo dressing on the bottom half of the baguette. Layer with thinly sliced roast pork, red pepper pesto, mature cheddar slices, sliced gherkins, and fresh rocket.
Top with the other half of the baguette, slice in half and serve immediately.
Notes
This recipe is perfect for using up leftover roast pork from a previous meal. If you don't have leftover pork, follow the roasting instructions provided. The pork can be roasted up to 3 days in advance and stored in the refrigerator. Gently warm the sliced pork before assembling if desired. Serving suggestion: Serve with crispy potato chips, a side of coleslaw, or a fresh green salad for a complete meal. These sandwiches are perfect for picnics, lunch boxes, or a quick dinner. For extra flavour, add sliced tomatoes or caramelised onions to the sandwich.
Also See: Coconut curry pork meatballs
Recipe and image: SA Pork
