I’m a big fan of leftovers, especially when I can come up with a great weekday lunch or dinner. This sandwich is a great way to use the leftovers from the Cumin Roast Pork Loin I posted earlier this week.
Slices of roast pork are topped with slices of honeycrisp apples, baby arugula and honey-dijon mustard on a toasted baguette or bun. Its a fabulous contrast of sweet and savory, crisp and crunchy, hot with cold and perfect for fall. I served mine alongside an apple/butternut squash soup for a warm, hearty and easy dinner. Its also a convenient lunch to take to work…just toast your bread when you get to work and assemble just before eating. Yum.
Pork Loin and Apple Sandwich
3 slices leftover Cumin Roast Pork Loin (warm or cold, your choice)
1/4 of a honeycrisp apple, thinly sliced
small handful baby arugula (about a 1/4 cup)
1 tsp honey dijon mustard of your choice
1 sandwich roll or 1/4 of a whole wheat baguette
Split sandwich roll or baguette lengthwise and toast. Layer bottom of roll or baguette with sliced pork, apples and arugula and spread top piece of toast with honey-dijon before topping the sandwich. Enjoy alone or alongside your favorite squash or pumpkin soup.