Mediterranean Pulled Pork Sub & Fries

Name: Mediterranean Pulled Pork Sub & Fries with Pear Salad & Truffle Mayo
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Italian Truffle Mayonnaise; 2 Wholemeal Panini; 1 tin Tinned Cherry Tomatoes; 200 g Pulled Pork; 1 sachet Thyme; 1 Pear; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 packet baby spinach & rocket mix; 1 packet Garlic Aioli

with Pear Salad & Truffle Mayo

Get up to $175 off

Tired of eating shop-bought sandwiches? We know you are, so we’ve come up with a solution to rejuvenate your love for the sub by packing it full of succulent pulled pork in a tomato sauce that pop with juiciness. A helping of classic fries to dip in our truffle mayo and this is a sandwich you’ll never get bored of.

Allergens:

Wheat

•Gluten

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Italian Truffle Mayonnaise

(Contains: Wheat, Gluten, Eggs; )

Wholemeal Panini

(Contains: Wheat, Gluten, Soy; May be present: Sulphites, Hazelnut, Macadamia, Sesame, Pistachio, Pecan, Eggs, Cashew, Almond, Walnut, Peanuts, Brazil nut. )

1 tin

Tinned Cherry Tomatoes

200 g

Pulled Pork

1 sachet

Thyme

Pear

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

baby spinach & rocket mix

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories810 kcal

Energy (kJ)3390 kJ

Fat39.6 g

of which saturates11.9 g

Carbohydrate73.5 g

of which sugars20.3 g

Dietary Fibre12 g

Protein35.1 g

Sodium1980 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

Little cooks: Kids can help toss the fries.

• Meanwhile, pick sage leaves. Drain tinned cherry tomatoes. • When the fries have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook cherry tomatoes, tossing occasionally, until browned, 2-3 minutes.

• Reduce heat to medium, then add pulled pork, garlic & herb seasoning, sage, the brown sugar and a splash of water to the frying pan. Cook, breaking pork up with a spoon, until browned and warmed through, 2-3 minutes

• Meanwhile, bake wholemeal panini directly on a wire oven rack until heated through, 3 minutes.

• While the panini is baking, thinly slice pear. • In a large bowl, combine pear, rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

Little cooks: Take the lead and help combine the ingredients for the salad.

• Slice panini in half lengthways. • Spread inside of panini with Italian truffle mayonnaise, then top with Mediterranean pulled pork, grated Parmesan cheese and pear salad. • Serve with fries, garlic aioli and any remaining salad. Enjoy!

Little cooks: Take the lead and help assemble the subs!