zoom Toasted cheese and pulled pork sandwiches

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Toasted cheese and pulled pork sandwiches

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Toasted cheese and pulled pork sandwiches

    A full-blown sarnie, best served with lime wedges, extra hot pickled peppers and an ice-cold beer.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Makes: 2


    4 thick slices crusty white bread
    50g unsalted butter, softened
    2 tbsp smoky chilli paste (such as ancho or chipotle)
    3-4 tbsp refried beans
    3 salad onions, finely sliced
    2 x 80g packs Waitrose Cooks’ Ingredients pulled pork shoulder
    4 Fragata guindillas (Spanish hot pickled peppers)
    4 Fragata pimiento piquillos (sweet Spanish peppers)
    4 slices Jarlsberg cheese 


    1. Preheat the oven to 180°C, gas mark 4. Spread one side of each slice of bread with butter and set butter-side down. Spread 2 slices with the chilli paste, and the other 2 with the refried beans.

    2. Mix the salad onion and pork in a bowl, season, then arrange on top of the chilli paste. Top with the 1⁄2 the guindillas, pimiento piquillos and Jarlsberg. Press the other slice of bread on top, refried bean-side down and butter-side up.

    3. Heat a large ovenproof frying pan over a medium heat. Add the sandwiches and cook for about 2 minutes, pressing them with a spatula, until the underside is crisp and golden. Carefully flip them over and cook the other side until golden. Lay a sheet of baking parchment on top of the sandwiches and weigh them down with a roasting tin.

    4. Slide the pan into the oven and cook the sandwiches for about
    3 minutes, until the filling is hot and the cheese is melting. Cut each sandwich in half and serve at once. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars