Use leftovers from our Double Rack of Pork recipe to make a satisfying sandwich.
- Prep time 25 minutes
- Total time 40 minutes
- Portion size 25 servings
Ingredients
Chimichurri Mayonnaise:
Pickled Onions:
Method
Chimichurri Mayonnaise: In small bowl, stir together Chimichurri Sauce and mayonnaise. Set aside.
Pickled Onions: In microwaveable bowl, combine vinegar, water, sugar and salt. Microwave on high until boiling, 4 to 5 minutes; add red onion and let stand for 10 minutes. Using fine-mesh sieve, strain. (Reserve brine for pickling other vegetables.)
Assembly: Spread heaping 1 tbsp of the Chimichurri Mayonnaise on bottom half of each bun. Top with lettuce, avocados, Pickled Onions, pork and pepperoncini (if using). Sandwich with top halves. Garnish with watercresss and serve with potato chips (if using).
Test Kitchen Tip: Use leftover Pickled Onions to top our Brussels Sprouts, Rice & Halloumi Salad.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 735 mg
- Sugars 7 g
- Protein 29 g
- Calories 556
- Total fat 31 g
- Potassium 701 mg
- Cholesterol 66 mg
- Saturated fat 8 g
- Total carbohydrate 42 g
%RDI
- Iron 26
- Folate 54
- Calcium 10
- Vitamin A 7
- Vitamin C 15
