Herby Pork Sandwiches and Cranberry Sauce
with Sweet Potato Wedges and Zesty Mayo Dip- Soy
- Wheat
- Milk
- Barley
- Rye
- Sesame
- Oats
- Egg
- Mustard
Elements of your favourite holiday feast come together between stuffing-inspired garlic toasts with a sweet cranberry sauce and herbed pork patties in this satisfying pork sandwich. Grainy mustard-mayo adds zest, both in the sandwich and as a dipper for the sweet potato fries.
Ingredients
250 g
Ground Pork
340 g
Sweet Potato
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
28 g
Spring Mix
7 g
Parsley
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
4 tbsp
Cranberry Spread
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside tocome up to room temperature. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer.Roast sweet potatoes in the middle of the oven until golden-brown and tender, 22-24 min.
Meanwhile, roughly chop parsley. Combine mayo and mustard in a small bowl.
Meanwhile, 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 hot, add 1/2 tbsp oil (dbl for 4 ppl) then patties. Pan-fry until cooked through, 4-5 min per side.**
Meanwhile, add remaining parsley and 2 tbsp softened butter (dbl for 4 ppl) 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!)
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 sweet potato wedges between plates.Serve remaining zesty mayo alongside for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-savoury combination of cranberry sauce and zesty mustard mayo was a standout, with many reviewers calling it a favourite. Some found the cherry sauce version too sweet or overpowering, and suggested cranberry as a better-balanced alternative.
- Ease of prep: Most found the recipe straightforward, though several noted it took noticeably longer than the estimated time, particularly due to the sweet potato wedges.
- Suggestions: Add more cranberry sauce than provided for a stronger flavour in the sandwich; some reviewers also recommend seasoning the sweet potato wedges with extra salt. Consider leaving turkey scallopini whole rather than cutting it into strips, as pieces tend to fall out of the bun.
- Leftovers: Portions worked well for most, though some felt one sandwich was not quite enough for a full meal.
- Sweet potatoes: Wedges consistently needed more oven time than indicated to cook through and crisp up; using an air fryer was a popular workaround. Cutting them thin or into coins helped ensure even cooking.
