Roast pork baguette with coleslaw

By admin
30 January 2014

A gourmet sandwich - made in your own kitchen!

 Use roast pork leftovers from Sunday for this quick meal.

Serves 4

Preparation time: 20 min

BAGUETTE

60 ml (4 T) butter

10 ml (2 t) wholegrain mustard

1 French loaf

½ Iceberg lettuce, shredded

12 thin slice roast pork

100 ml onion marmalade

COLESLAW

¼ cabbage, shredded

¼ red cabbage, shredded

4 carrots, scraped and julienned

30 ml (2 T) raisins

45 ml (3 T) mayonnaise

30 ml (2 T) plain yoghurt

peanuts and fresh coriander

1 BREAD Mix the butter and mustard. Halve the French loaf lengthways and spread with the mustard butter on the inside. Arrange the shredded lettuce and roast pork slices on the bottom half. Spoon the onion marmalade on top and cover with the top half of the loaf. Secure with string if desired. Slice and serve with the coleslaw.

2 COLESLAW Mix together the cabbage and carrots. Add the raisins, mayonnaise and yoghurt and mix well. Scatter the peanuts and coriander on top.

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