Pork Coleslaw Sandwiches
3h 10m·American
Pork Coleslaw Sandwiches
Ingredients
Sandwich
- 12 slices rye bread
- 80g baby rocket
- 6 (125g each) extra-trim pork loin steaks
Pork Marinade
- 2 tbsp barbecue sauce
- 1 tbsp worcestershire sauce
- 2 tbsp maple syrup
- 3 garlic cloves, crushed
- 1 long red chilli, finely chopped
Coleslaw
- 1 tbsp olive oil
- 600g steamed chat potatoes
- 2 tbsp mayonnaise
- 100g plain reduced-fat yoghurt
- 1 tbsp white vinegar
- 4 cups shredded cabbage
- 2 large carrots, peeled, cut into thin ribbons
- 1/2 cup pecan nuts, chopped
- 4 green onions, thinly sliced
- 1 large green capsicum, thinly sliced
Instructions
4 steps
- 1
Place barbecue sauce, worcestershire sauce, maple syrup, garlic and chilli in a glass or ceramic dish. Stir to combine. Add pork. Turn to coat. Cover. Refrigerate for 3 hours (if time permits).
180 min - 2
Heat oil in a large frying pan over medium-high heat. Cook pork for 5 minutes each side or until cooked through.
10 min - 3
Meanwhile, place mayonnaise, yoghurt, and vinegar in a large bowl. Stir to combine. Add cabbage, carrot, nuts, onion and capsicum. Toss to combine.
- 4
Top 6 slices of bread with pork, coleslaw and rocket. Top with remaining bread. Cut sandwiches in half. Serve.
Progress
0 / 4 steps