Roast Pork and Pickled Cucumber Sandwich

roast-pork-cucumber-sandwich
Photo by Danny Kim
Roast Pork and Pickled Cucumber Sandwich 3.5 91 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 566 calories
    • Fat 28 g
    • Sat Fat 5 g
    • Cholesterol 72 mg
    • Sodium 841 mg
    • Protein 31 g
    • Carbohydrate 43 g
    • Sugar 5 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 40 mg

Heat oven to 450° F. Season the pork with the cayenne and ¼ teaspoon salt. Roast on a rimmed baking sheet until an instant-read thermometer inserted in the center reaches 145° F, 20 to 25 minutes; thinly slice.Meanwhile, combine the cucumber, vinegar, oil, brown sugar, and ¼ teaspoon each salt and black pepper in a medium bowl.Divide the mayonnaise, pork, and cucumber among the rolls.

Ingredients

  1. Check 1 pound boneless pork loin
  2. Check 1/2 teaspoon cayenne pepper
  3. Check kosher salt and black pepper
  4. Check 1 cucumber, thinly sliced
  5. Check 3 tablespoons cider vinegar
  6. Check 2 tablespoons olive oil
  7. Check 2 teaspoons brown sugar
  8. Check 1/3 cup mayonnaise
  9. Check 4 Portuguese rolls, split

Directions

  1. Heat oven to 450° F. Season the pork with the cayenne and ¼ teaspoon salt. Roast on a rimmed baking sheet until an instant-read thermometer inserted in the center reaches 145° F, 20 to 25 minutes; thinly slice.
  2. Meanwhile, combine the cucumber, vinegar, oil, brown sugar, and ¼ teaspoon each salt and black pepper in a medium bowl.
  3. Divide the mayonnaise, pork, and cucumber among the rolls.

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