Toasted cheese and pulled pork sandwiches

Toasted cheese and pulled pork sandwiches

This full-blown sarnie is best served with lime wedges, extra hot pickled peppers and an ice-cold drink.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 4 thick slices crusty white bread
  • 50g unsalted butter, softened
  • 2 tbsp smoky chilli paste (such as ancho or chipotle)
  • 4 tbsp refried beans
  • 3 salad onions, finely sliced
  • 160g Cooks' Ingredients Pulled Pork Shoulder
  • 4 guindillas (Spanish hot pickled peppers)
  • 4 pimiento piquillos (sweet Spanish peppers)
  • 4 slice/s Jarlsberg cheese

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,132kJ/ 749kcals

Fat

41g

Saturated Fat

23.7g

Carbohydrates

52.9g

Sugars

12.4g

Fibre

5.6g

Protein

42.1g

Salt

2.8g

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Overall rating (4/5)

4 out of 5 stars1 rating