Pulled Pork & Coleslaw Sandwich
These sammies scream summertime! A tasty way to enjoy leftover Pulled Pork.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
1⁄4 cup each 2% plain yogurt and mayonnaise
1 tbspColeslaw Dressing Mix
1 tbsp white vinegar
1⁄2 small cabbage
1⁄4 red onion
4 medium-sized panini buns or chopped baguette
2 cups preparedSlow Cooker Pulled Pork, chilled or at room temperature
Preparation
- In a large bowl, stir together yogurt, mayo, dressing mix, and vinegar. Using the 4-in-1 Mandoline, set with the 1.5 mm slicer plate, thinly slice cabbage. You should have about 5 cups. Add to bowl; stir to combine. If making ahead, keep refrigerated, up to 3 days.
- Using 4-in-1 Mandoline, slice onion. Slice buns open and toast, if desired.
- Fill each bun with pork; add 1⁄4 cup coleslaw to each sandwich. Top with onion. Serve with remaining coleslaw on the side.
Nutritional Information
Per serving: Calories 470, Fat 18 g (Saturated 3.5 g, Trans 0.1 g), Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 41 g (Fibre 3 g, Sugars 13 g), Protein 33 g.
Tips
For added tang and freshness, give the red onion a little more love. Add sliced red onion to 4-Cup Prep Bowl. Using 2-in-1 Citrus Press, squeeze in juice from 1 lemon, then add a pinch each of sugar and salt. Using your hands, gently toss and squeeze onion to help soften it slightly.
Shop This Recipe
Coleslaw Dressing Mix
Pulled Pork Seasoning (Pack of 3)
4-in-1 Mandoline