Roast Pork Sandwiches with Sweet Peppers and Arugula

Dairy Free
Health score
3%
Roast Pork Sandwiches with Sweet Peppers and Arugula
45 min.
4
432kcal

Suggestions


Indulge in the delightful flavors of our Roast Pork Sandwiches with Sweet Peppers and Arugula, a perfect dish for any occasion! This dairy-free recipe is not only quick to prepare, taking just 45 minutes, but it also serves up to four people, making it ideal for a family meal or a gathering with friends. With each sandwich boasting a satisfying 432 calories, you can enjoy a hearty yet balanced bite.

The star of this dish is the succulent pork, thinly sliced from a tender rib roast, which pairs beautifully with the vibrant sweetness of Peppadews and the peppery freshness of arugula. The addition of a zesty garlic mayonnaise elevates the flavor profile, creating a creamy contrast that complements the crunchy baguette. Each bite is a harmonious blend of textures and tastes, from the crusty exterior of the baguette to the juicy pork and crisp vegetables.

Perfect as an antipasti, starter, or even a snack, these sandwiches are versatile enough to suit any meal. Whether you're hosting a casual get-together or simply looking to treat yourself, these Roast Pork Sandwiches are sure to impress. Get ready to savor a delicious combination of flavors that will leave your taste buds dancing!

Ingredients

  • ounces arugula 
  • 20 inch long crusty baguette 
  • ounces cherry peppers from jar halved lengthwise seeded
  • servings coarse kosher salt 
  • teaspoons thyme leaves fresh minced
  • small garlic cloves smashed
  • teaspoons juice of lemon fresh
  • 0.7 cup mayonnaise 
  • 0.3 cup olive oil extra-virgin
  •  pork chops reserved from pork rib roast with fig and pistachio stuffing, cut from bone, very thinly sliced horizontally 1-inch-thick ()
  • small onion red very thinly sliced

Equipment

  • bowl
  • whisk
  • mortar and pestle

Directions

  1. Place garlic cloves in mortar.
  2. Add pinch of coarse salt and smash with pestle until paste forms. Alternatively, press garlic into small bowl; add coarse salt and mash with back of spoon to form paste.
  3. Whisk in lemon juice, then olive oil and thyme.
  4. Whisk in mayonnaise. Season with salt and pepper. DO AHEAD Garlic mayonnaise can be made 1 day ahead. Cover and chill.
  5. Spread cut sides of baguette pieces with garlic mayonnaise. Divide pork among bottom pieces of bread.
  6. Layer Peppadews, onion slices, and arugula atop pork.
  7. Add baguette tops to sandwiches and serve.

Nutrition Facts

Calories432kcal
Protein2.39%
Fat87.02%
Carbs10.59%

Properties

Glycemic Index
63.94
Glycemic Load
5.14
Inflammation Score
-8
Nutrition Score
8.8173913281897%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
0.04mg
Luteolin
0.47mg
Isorhamnetin
1.99mg
Kaempferol
5.13mg
Myricetin
0.03mg
Quercetin
6.75mg

Nutrients percent of daily need

Calories:431.91kcal
21.6%
Fat:42.04g
64.68%
Saturated Fat:6.36g
39.72%
Carbohydrates:11.51g
3.84%
Net Carbohydrates:9.85g
3.58%
Sugar:2.41g
2.67%
Cholesterol:16.26mg
5.42%
Sodium:690.15mg
30.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.6g
5.21%
Vitamin K:84.95µg
80.9%
Vitamin E:3.28mg
21.88%
Vitamin C:8.17mg
9.9%
Manganese:0.19mg
9.3%
Folate:35.93µg
8.98%
Vitamin A:409.21IU
8.18%
Vitamin B1:0.11mg
7.05%
Fiber:1.65g
6.61%
Iron:1.07mg
5.94%
Selenium:3.8µg
5.42%
Calcium:52.9mg
5.29%
Vitamin B6:0.09mg
4.54%
Vitamin B2:0.08mg
4.49%
Phosphorus:41.04mg
4.1%
Potassium:136.47mg
3.9%
Magnesium:15.6mg
3.9%
Vitamin B3:0.75mg
3.74%
Copper:0.06mg
2.78%
Vitamin B5:0.23mg
2.34%
Zinc:0.33mg
2.18%
Source:Epicurious