Name: Triple-decker pork and slaw sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram bought frozen crinkle-cut potato chips; 4 small pork leg steaks, cut in half; cooking oil spray; 1/2 teaspoon sweet paprika; 1/4 cup mayonnaise; 1 cup bought fresh coleslaw mix; 12 slices wholegrain bread, toasted; 225 gram can sliced beetroot, drained

Ingredients

500 gram bought frozen crinkle-cut potato chips

4 small pork leg steaks, cut in half

cooking oil spray

1/2 teaspoon sweet paprika

1/4 cup mayonnaise

1 cup bought fresh coleslaw mix

12 slices wholegrain bread, toasted

225 gram can sliced beetroot, drained

Method

1.Preheat oven to 240°C or 220°C fan forced. Place chips in single layer on a baking tray. Bake for 15 minutes or until golden brown and cooked.

2.Meanwhile, heat a large non-stick frying pan over high heat. Spray pork with oil. Add to pan; cook for 2-3 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

3.Combine paprika, mayonnaise and coleslaw mix in a medium bowl. Season.

4.To assemble sandwiches, place 4 pieces of toast on separate serving plates. Top each with some beetroot and a piece of pork. Top with another piece of toast, then some coleslaw mixture and remaining pork. Top with remaining toast. Secure sandwiches with toothpicks, then cut in half.

You’ll find coleslaw mix in the fresh produce section.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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