The Berkshire Blue: "Pub Grub" at Home (The Ultimate Leftover Roast Pork Sandwich)
Full disclosure - We ate the sandwich so quickly I cheated on the pic and got A.I to generate one for me - but it’s pretty damn close to my sarnie!
I love this sandwich! With a few minutes and a few ingredients, you can turn leftover roast pork into an awesome gastro-pub style sandwich! What could be simpler?
Ingredients
Yield: 2 Sandwiches | Prep time: 10 mins | Cook time: 15 mins
2 of your favourite bread rolls (buttered - you may as well go all out!)
1/2 lb (225g) leftover roast pork, sliced as thin as possible.
1 large leek (white and light green parts only, cleaned and sliced)
1 cup cremini mushrooms, sliced.
2–3 oz Stilton cheese, crumbled.
1/3 cup Port
1 tbsp butter.
1 tbsp olive oil,
salt, and plenty of cracked black pepper.
Sauté the Leeks & Mushrooms: Heat a skillet and add 1 Tbsp butter and 1 Tbsp olive oil, heat until the bubbling subsides, then add your sliced, washed and drained leeks. Once they're soft remove them and add your sliced cremini mushrooms. (If you need to add more butter and olive oil, go ahead. Cook the mushrooms until they've released their water and turned golden brown.
Make the Port Reduction: Add the leeks back into the skillet with the mushrooms and then add the Port. Let it bubble and reduce until it thickens and coats the vegetables like a glaze. Remove the veg from the pan.
Reheat the sliced Pork: Put the sliced pork in the pan with a tiny splash of water or leftover gravy. Put a lid on the pan for about 60–90 seconds. (The pork needs to be thoroughly reheated to 165°F, and the steam will penetrate the thin slices and bring them up to a safe temperature faster than dry searing would.)
Assemble your sandwiches. Lightly toast and butter your bread. Pile the pork into your bread buns with the veg mixture.
Either crumble the Stilton over the top, or serve and let people add their own Stilton.
Enjoy!
Note: I cooked my pork in leftover gravy but you can use water or stock.