Herby Pork Sandwiches and Cranberry Sauce
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Herby Pork Sandwiches and Cranberry Sauce

Herby Pork Sandwiches and Cranberry Sauce

with Potato Wedges and Zesty Mayo Dip

Reminiscent of your favourite holiday feast, stuffing-inspired garlic toasts, sweet cranberry sauce and herbed pork patties come together in this delectable sandwich. Grainy mustard-mayo adds zest, both in the sandwich and as a dipper for the potato wedges.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time7 minutes


serving amount

28 g

Spring Mix

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

250 g

Ground Pork

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

2 unit(s)

Russet Potato

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

7 g


Not included in your delivery

0.06 tsp


1.5 tbsp


2 tbsp

Unsalted Butter*

0.13 tsp



Nutrition Values

Calories1090 kcal
Fat66 g
Saturated Fat20 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber6 g
Protein37 g
Cholesterol135 mg
Sodium1510 mg
Trans Fat1 g
Potassium1500 mg
Calcium150 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl


Roast potato wedges
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
  • Arrange in a single layer.
  • Roast potatoes in the middle of the oven until golden-brown and tender, 22-24 min.
Prep and make zesty mayo
  • Meanwhile, roughly chop parsley.
  • Combine mayo and mustard in a small bowl.
Form and cook patties
  • Add pork, breadcrumbs, half the parsley and remaining garlic salt to a medium bowl. Season with pepper, then combine.
  • Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
  • Heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
Toast parsley-butter buns
  • Meanwhile, add remaining parsley and 2 tbsp (4 tbsp) softened butter to another small bowl. 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 until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
  • Spoon cranberry spread over top buns.
  • Spread some zesty mayo onto bottom buns.
  • Stack spring mix and patties on bottom buns. Close with top buns.
  • Halve sandwiches, if desired.
  • Divide sandwiches and potato wedges between plates.
  • Serve remaining zesty mayo alongside for dipping.