Pork Sammie
with Monterey Jack and Roasted Potato Rounds
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.
Ingredients
680 g
Pork Schnitzel
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
227 g
Onion, sliced
4 unit
Burger Bun
(Contains Egg, Gluten, Milk)
132 unit
Mini Cucumber
2.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
680 g
Yellow Potato
1 tbsp
HFC Finishing Salt
4 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tsp
Sugar*
4 tbsp
Oil*
1 tbsp
Salt*
Nutrition Values
Utensils
Instructions
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.
