Herby Pork and Bacon Sandwiches
with Potato Wedges and Tangy Mayo Dip
Elements of your favourite holiday feast come together between stuffing-inspired garlic toasts with a sweet cranberry sauce and herbed pork patties. Grainy mustard-mayo adds tang, both in the sandwich and as a dipper for the wedges.
Ingredients: Russet potato • Ground pork • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
28 g
Spring Mix
7 g
Parsley
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
100 g
Bacon Strips
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
2 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Arrange in a single layer.
- Roast potatoes in the middle of the oven for 22-24 min, until tender and golden.
- Meanwhile, roughly chop parsley.
- In a small bowl, combine mayo and mustard.
- Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard fat from the pan. Carefully wipe the pan clean.
- To a medium bowl, add pork, breadcrumbs, half the parsley and remaining garlic salt. Season with pepper, then combine.
- Form mixture into 2 (4) 5-inch-wide patties.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.**
- Meanwhile, to another small bowl, add remaining parsley and 2 tbsp (4 tbsp) softened butter. 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 for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spoon cranberry spread over top buns.
- Spread some tangy mayo onto bottom buns.
- Stack spring mix, patties and bacon on bottom buns. Close with top buns.
- Halve sandwiches, if desired.
- Divide sandwiches and potato wedges between plates.
- Serve remaining tangy mayo alongside for dipping.
If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard fat from the pan, then carefully wipe the pan clean. Use the same pan to cook patties in step 3.
Top sandwiches with bacon when you assemble them.