Herby Pork Sandwiches and Cranberry Sauce
with Potato Wedges and Zesty Mayo Dip
Reminiscent of your favourite holiday feast, stuffing-inspired garlic toasts, sweet cranberry sauce and herbed pork patties come together in this delectable sandwich. Grainy mustard-mayo adds zest, both in the sandwich and as a dipper for the potato wedges.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
28 g
Spring Mix
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
250 g
Ground Pork
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 tbsp
Cranberry Spread
(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)
7 g
Parsley
Not included in your delivery
0.06 tsp
Salt*
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Arrange in a single layer.
- Roast potatoes in the middle of the oven until golden-brown and tender, 22-24 min.
- Meanwhile, roughly chop parsley.
- Combine mayo and mustard in a small bowl.
- Add pork, breadcrumbs, half the parsley and remaining garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
- Meanwhile, add remaining parsley and 2 tbsp (4 tbsp) softened butter to another small bowl. Season with salt and pepper, then stir to combine.
- Halve buns, then arrange on another parchment-lined baking sheet, cut-side up.
- Spread parsley butter onto cut sides.
- Toast in the top of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Spoon cranberry spread over top buns.
- Spread some zesty mayo onto bottom buns.
- Stack spring mix and patties on bottom buns. Close with top buns.
- Halve sandwiches, if desired.
- Divide sandwiches and potato wedges between plates.
- Serve remaining zesty mayo alongside for dipping.