Fig and BBQ Sauced Pork Sandwiches

Name: Fig and BBQ Sauced Pork Sandwiches with Apple Slaw and Crisp Wedges
Yield: 2
Cuisine: 0
Ingredients: 250 g Ground Pork; 2 unit(s) Ciabatta Roll; 2 unit(s) Russet Potato; 56 g Spring Mix; 1 unit(s) Gala Apple; ½ cup White Cheddar Cheese, shredded; 4 tbsp BBQ Sauce; 2 tbsp Fig Spread; 4 tbsp Mayonnaise; 1 tbsp Balsamic Vinegar; 7 g Applewood Smoke Spice; 2 tbsp Italian Breadcrumbs; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Apple Slaw and Crisp Wedges

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Allergens:

Wheat

•Barley

•Milk

•Mustard

•Egg

•Sulphites

•Oats

•Rye

•Sesame

•Soy

The quantities provided above are averages only.

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

Preparation Time

Cooking Time

DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Ciabatta Roll

2 unit(s)

Russet Potato

56 g

Spring Mix

1 unit(s)

Gala Apple

½ cup

White Cheddar Cheese, shredded

4 tbsp

BBQ Sauce

2 tbsp

Fig Spread

4 tbsp

Mayonnaise

1 tbsp

Balsamic Vinegar

7 g

Applewood Smoke Spice

2 tbsp

Italian Breadcrumbs

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories1240 kcal

Fat58 g

Saturated Fat19 g

Carbohydrate128 g

Sugar32 g

Dietary Fiber9 g

Protein50 g

Cholesterol155 mg

Sodium1620 mg

Trans Fat0.5 g

Potassium1850 mg

Calcium350 mg

Iron8 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Bowl

•Medium Bowl

•Small Bowl

•Medium Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes, half the Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.

Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Core, then cut apple into 1/8-inch matchsticks.
To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
Place apples and spring mix over dressing. Do not toss until step 6!

To a small bowl, combine BBQ sauce, fig spread and remaining vinegar. Season with salt and pepper. Stir to combime.
To a medium bowl, add breadrumbs, pork, and remaining Applewood Smoke Spice. Season with salt and pepper, then combine. Form mixture into 2 (4) 5-inch-wide patties. (NOTE: Your mixture may look wet; this is normal!)

Heat a medium non-stick pan (large pan for 4 servings) over medium-high.
When hot, When hot, add 1/2 tbsp (1 tbsp) oil and patties. Pan-fry until cooked through, 4-5 min per side.**
Remove pan from heat, add half the BBQ-fig sauce. Flip patties once or twice to coat.

Halve buns.
On an unlined baking sheet, arrange buns, cut-sides up. Sprinkle cheese over bottom buns.
Toast ciabatta in the top of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn!)

Toss salad.
Spread mayo on top buns.
Stack patties, some of the sauce from the pan, some salad on bottom buns. Close with top buns.
Divide sandwiches, wedges and any remaining salad between plates.
Serve remaining BBQ-fig sauce alongside.