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Herby Pork Sandwiches and Cranberry Sauce
Prepped in 10
Quick
Herby Pork Sandwiches and Cranberry Sauce

with Potato Wedges and Tangy Mayo Dip

7 min
Difficulty: 2/3
Canadian

Elements of your favourite holiday feast come together between stuffing-inspired garlic toasts with a sweet cranberry sauce and herbed pork patties. Grainy mustard-mayo adds tang, both in the sandwich and as a dipper for the wedges. Ingredients: Russet potato • Ground pork • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

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

Tags

Quick
Ingredients
Ground Pork

Ground Pork

250 g

Russet Potato

Russet Potato

2 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Spring Mix

Spring Mix

28 g

Parsley

Parsley

7 g

Mayonnaise

Mayonnaise

4 tbsp

Cranberry Spread

Cranberry Spread

2 tbsp

Whole Grain Mustard

Whole Grain Mustard

1 tbsp

Garlic Salt

Garlic Salt

1 tsp

Pepper

Pepper

0.125 tsp

Salt

Salt

0.063 tsp

Unsalted Butter

Unsalted Butter

2 tbsp

Oil

Oil

1.5 tbsp

Preparation
1
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.

2
Prep and make tangy mayo

  • Meanwhile, roughly chop parsley.
  • Combine mayo and mustard in a small bowl.

3
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 (four) 5-inch-wide patties. 
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**

4
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!)

5
Finish and serve

  • Spoon cranberry spread over top buns.
  • Spread some tangy 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 tangy mayo alongside for dipping.

Nutrition per serving

1140

kcal

Calories

67

g

Fat

20

g

Saturated Fat

97

g

Carbohydrate

12

g

Sugar

7

g

Dietary Fiber

38

g

Protein

135

mg

Cholesterol

1570

mg

Sodium

1

g

Trans Fat

1500

mg

Potassium

175

mg

Calcium

7

mg

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