Pork Sammie

Pork Sammie

with Monterey Jack and Roasted Potato Rounds

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This isn't your average cuban sammie. Prepare you taste buds for a sumptuous, lick lipping pan fried pork cutlet smothered in sauteed onions and melted cheese. Crispy oven chips are the obvious choice as a side for this diner classic!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Schnitzel

½ cup

Monterey Jack Cheese, shredded


227 g

Onion, sliced

4 unit

Burger Bun

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

132 unit

Mini Cucumber

2.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

680 g

Yellow Potato

1 tbsp

HFC Finishing Salt

4 tbsp

White Wine Vinegar


Not included in your delivery

2 tbsp



2 tsp


4 tbsp


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories920 kcal
Fat52 g
Saturated Fat12 g
Carbohydrate61 g
Sugar6 g
Dietary Fiber6 g
Protein47 g
Cholesterol111 mg
Sodium1552 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Small pot
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F. (To toast the buns and melt cheese.) Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Slice the potatoes into 1/4-inch rounds. On a baking sheet, toss the potatoes with 2 tbsp oil. Arrange in a single layer. Season with half the finishing salt. Roast in the centre of the oven, until the potato rounds are golden-brown, 25-28 min.


Meanwhile, slice the cucumberes into 1/4-inch rounds. In a small bowl, combine the mustard and mayo. Set aside. Heat a small pot over medium heat. When pot is hot, add the cucumbers, vinegar, 1/4 cup water, 2 tsp sugar and 1 tsp salt. Cook until tender-crisp, 3-4 min. Transfer the pickled cucumbers, along with liquid, to another small bowl. Set inside the fridge to cool.


Pat the schnitzels dry with paper towels. Season with remaining HFC finishing salt. Heat a large non-stick pan over medium-high heat. When pan is hot add 1 tbsp oil, then two schnitzels. Pan-fry until golden-brown and cooked through, 2-3 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**) Transfer schnitzels to a plate. Cover with foil. Repeat with another 1 tbsp oil and remaining schnitzels.


Add 2 tbsp butter, then the onions to the same pan. Season with salt and pepper. Cook, stirring occasionally, until onions soften and are golden-brown, 4-6 min. (TIP: Scrape up the brown bits from the bottom of the pan — this will add loads of extra flavour!) Remove the pan from the heat. Set aside.


When the potatoes are golden-brown, transfer to a plate. Split the buns in half. Add the buns, cut-side up, to the same baking sheet. Divide the cheese over the top halves of the buns. Toast in the middle of the oven until the cheese melts and buns are golden-brown, 4-6 min. (TIP: Keep an eye on the buns so they do not burn!)


Spread half the mustard-mayo over bottom buns. Divide schnitzel, onions and pickled cucumbers between bottom buns. Top with cheesy top buns. Serve with potato rounds and remaining mayo.