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4.50 from 2 votes

Roast Pork Sandwich

Prepare to make your new favorite pork sandwich! Loaded with sauteed spinach, flavorful remoulade, and tender leftover pork!
Prep Time5 minutes
Total Time5 minutes
Course: Main Course
Cuisine: American
Keyword: pork roast sandwich, pork sandwich recipe, pork sandwiches, roast pork sandwich
Servings: 1 sandwich
Calories: 368kcal
Author: Isabel Laessig

Ingredients

  • 2 slices Provolone
  • Leftover pork to taste
  • 1 spoonful Remoulade sauce
  • 3 oz Spinach fresh
  • 1 teaspoon Garlic minced
  • 1 Tablespoon Olive oil
  • Salt and pepper to taste
  • 1 Sandwich bun

Remoulade Sauce

  • 1 cup Mayonnaise
  • 3 Tablespoons Creole mustard or spicy brown
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Hot sauce Louisiana preferred
  • ½ teaspoon Garlic minced
  • ½ teaspoon Black pepper
  • ¼ cup Dill relish
  • 3 Tablespoons Ketchup
  • 3 teaspoons Creole seasoning

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Start by making the sauce. To make remoulade, add all of the ingredients to a bowl and stir until combined.
    1 cup Mayonnaise, 3 Tablespoons Creole mustard, 1 Tablespoon Lemon juice, 1 Tablespoon Hot sauce, ½ teaspoon Garlic, ½ teaspoon Black pepper, ¼ cup Dill relish, 3 Tablespoons Ketchup, 3 teaspoons Creole seasoning
  • While the sauce rests, add the olive oil and garlic to a pan, then saute until fragrant.
    1 Tablespoon Olive oil, 1 teaspoon Garlic
  • Add in the fresh spinach and saute until soft and dark green, then top with salt and pepper.
    3 oz Spinach, Salt and pepper
  • Slice the sandwich buns in half if not already. Add 2 slices of cheese to the bottom half.
    1 Sandwich bun, 2 slices Provolone
  • Top with slices of leftover pork.
    Leftover pork
  • Add a spoonful of sauteed spinach on top of the pork.
  • Spoon Remoulade sauce on the top half of the bun and spread evenly, then close the sandwich. If desired, wrap in foil and heat until melty. Serve, and enjoy!
    1 spoonful Remoulade sauce

Notes

  • You can use any sort of sandwich bread you'd like for these sandwiches, but heartier, crustier buns tend to hold up to the weight of the fillings better. I love using ciabatta rolls!
  • Any cheese you like with pork will work great, but I highly suggest non-smoked provolone. It has a tender chew and a mild flavor that just adds a bit of salty creaminess to the sandwich without fighting the other flavors.
  • Make sure to make extra Remoulade- I promise, you'll be wanting to use it on everything! Add the spare to chicken fingers, salads, or dip fries in it!
  • Traditionally this sandwich uses pork, but you can also try it with leftover turkey! Trust me, it's incredible!

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 6g | Protein: 12g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 30mg | Sodium: 534mg | Potassium: 560mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8460IU | Vitamin C: 26mg | Calcium: 379mg | Iron: 3mg