Jason’s HECK! Smoky Pork Salad Sandwich

Big flavour. Proper crunch.

Smoky HECK! Pork Rashers stacked with sharp cheddar, creamy coleslaw, pickled onions and a hit of American mustard, all loaded into golden toasted sourdough. This is the kind of sandwich that doesn’t stay on the plate for long.

Ingredients

• 6 HECK! Smoky Pork Rashers
• 2 slices Jason’s The Great White Sourdough
• 1 tbsp American mustard
• 2 tbsp coleslaw
• 20g cucumber, thinly sliced
• Handful of lamb’s lettuce
• 1 tbsp pickled red onion
• 4 slices cheddar cheese
• 1 tbsp onion chutney
• 2 tbsp butter

Method

1. Toast the sourdough
   Butter one side of each slice of sourdough. Heat a frying pan over medium heat and toast until golden brown and crisp. Set aside.
2. Cook the rashers
   In the same pan, cook the HECK! Smoky Pork Rashers for 5–7 minutes until golden and cooked through.
3. Build the base
   Place one slice of sourdough toasted-side down and spread over the onion chutney.
4. Layer it up
   Add the cheddar cheese and lamb’s lettuce, followed by the cooked rashers.
5. Add the crunch
   Top with sliced cucumber, creamy coleslaw and pickled red onion.
6. Finish & serve
   Spread the American mustard onto the untoasted side of the second slice of bread and place on top. Slice in half and serve straight away.

Top Tip

Toast the bread until properly golden - the crunch makes all the difference against the creamy slaw and smoky rashers.