Pork and coleslaw sandwiches

Pork and coleslaw sandwiches

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Pork and coleslaw sandwiches

The ingredient of Pork and coleslaw sandwiches

  1. 12 slices rye bread
  2. 80g infant rocket
  3. 2 tablespoons barbeque sauce
  4. 1 tablespoon worcestershire sauce
  5. 2 tablespoons maple syrup
  6. 3 garlic cloves, crushed
  7. 1 lengthy red chilli, finely chopped
  8. 6 (125g every) more-trim red meat loin steaks
  9. 1 tablespoon olive oil
  10. 600g steamed chat potatoes
  11. 2 tablespoons mayonnaise
  12. 100g undeniable decreased-fats yoghurt
  13. 1 tablespoon white vinegar
  14. 4 cups shredded cabbage
  15. 2 big carrots, peeled, cut into thin ribbons
  16. half of cup pecan nuts, chopped
  17. 4 inexperienced onions, thinly sliced
  18. 1 large inexperienced capsicum, thinly sliced

The instruction how to make Pork and coleslaw sandwiches

  1. Place barbecue sauce, worcestershire sauce, maple syrup, garlic and chilli in a tumbler or ceramic dish. Stir to combine. Add pork. Turn to coat. Cover. Refrigerate for 3 hours (if time allows).
  2. Heat oil in a huge frying pan over medium-high warmness. Cook pork for five mins every facet or until cooked through.
  3. Meanwhile, area mayonnaise, yoghurt, and vinegar in a big bowl. Stir to combine. Add cabbage, carrot, nuts, onion and capsicum. Toss to mix.
  4. Top 6 slices of bread with beef, coleslaw and rocket. Top with remaining bread. Cut sandwiches in 1/2. Serve.

Nutritions of Pork and coleslaw sandwiches

fatContent: 380.966 calories
saturatedFatContent: 8.9 grams fat
carbohydrateContent: 1.3 grams saturated fat
sugarContent: 7.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36.1 grams protein
sodiumContent: 35 milligrams cholesterol

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