Roast Pork Sandwich with Red Pepper Pesto

Name: Roast Pork Sandwich with Red Pepper Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: Roast Pork Leg; 1.5 kg pork leg, skin off; 2 Tbsp (30 ml) olive oil; 2 Tbsp (30 ml) light brown sugar; 1 Tbsp (15 ml) smoked paprika; 1½ tsp (7.5 ml) salt; ½ tsp (2.5 ml) ground black pepper; ½ tsp (2.5 ml) garlic powder; ½ tsp (2.5 ml) onion powder; ¼ tsp (1.25 ml) red pepper flakes; ½ tsp (2.5 ml) ground cumin; Mustard-Mayo Dressing; 2 Tbsp (30 ml) mayonnaise; 1 tsp (5 ml) lemon juice; ½ tsp (2.5 ml) wholegrain mustard; Salt and pepper, to taste; To Assemble; 300 g roast pork leg, thinly sliced; 1 baguette, sliced in half; Butter or olive oil, for toasting; 2–3 Tbsp (30–45 ml) red pepper pesto; 3-4 slices mature cheddar; 4 large gherkins, sliced; Handful of fresh rocket, washed

Roast Pork Sandwich with Red Pepper Pesto

Author: Crush
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2 sandwiches
Category: Lunch

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Description

A great way to use leftover roast pork. Hugged by a fresh baguette with mature cheddar, gherkins and red pepper pesto, it’s sensational!

Ingredients

Roast Pork Leg

1.5 kg pork leg, skin off
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) light brown sugar
1 Tbsp (15 ml) smoked paprika
1½ tsp (7.5 ml) salt
½ tsp (2.5 ml) ground black pepper
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
¼ tsp (1.25 ml) red pepper flakes
½ tsp (2.5 ml) ground cumin

Mustard-Mayo Dressing

2 Tbsp (30 ml) mayonnaise
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) wholegrain mustard
Salt and pepper, to taste

To Assemble

300 g roast pork leg, thinly sliced
1 baguette, sliced in half
Butter or olive oil, for toasting
2–3 Tbsp (30–45 ml) red pepper pesto
3–4 slices mature cheddar
4 large gherkins, sliced
Handful of fresh rocket, washed

Instructions

Roast Pork Leg

Preheat the oven to 200 °C.

Pat the pork leg dry and mix all the dry spices together in a bowl. Rub the leg with olive oil, season generously with the spice mix and massage. Place onto a roasting rack and roast for 25 minutes. Reduce the temperature to 180 °C and cook for a further 1 hour 10–15 minutes, or until the internal temperature reaches 70–72 °C. Rest for 10–15 minutes before slicing thinly.

Mustard-Mayo Dressing

Stir together the mayonnaise, lemon juice and mustard. Season to taste.

To Assemble

Warm a portion of the roast pork slices lightly if preferred. (Set aside the remaining pork and repurpose the leftovers for another lunch.) Slice the baguette and toast the cut sides in a pan with a little butter or olive oil until golden.

Spread the bottom half with a few generous dollops of red pepper pesto. Add the cheddar slices, then layer the roast pork slices on top. Spoon over the mustard-mayo dressing, add gherkin slices and finish with fresh rocket. Close with the top half of the bread.

Slice and serve immediately or pack up for a tasty office lunch.