Tuesday, March 29, 2011

Spicy Pork and Sauerkraut Sandwiches

Sandwiches are trending on New York City menus these days - and this vegan sandwich rivals any of the meat-layered creations I've seen. Use any soft bun, like hamburger buns or kaiser rolls for these tasty sandwiches.

  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 12 ounces Match pork, thawed
  • 1 tablespoon canola oil, divided
  • Cooking spray
  • 4 cups packaged cabbage-and-carrot coleslaw
  • 1 tablespoon bottled prepared horseradish
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1 and 1/2 teaspoons Annie's Worcestershire sauce
  • 1/3 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 (2-ounce) hamburger buns
  • 16 (1/8-inch thick) slices cucumber
1. Divide the Match pork into 8 or 9 equal portions and pat to about 1/4-inch thickness.  Combine 1/4 teaspoon of the salt with the oregano, thyme, and black pepper, and sprinkle evenly over the pork slices.  Heat 1 and 1/2 teaspoons canola oil in a large skillet coated with cooking spray over medium-high heat.  Add the pork pieces and cook for 2 minutes on each side; remove from the pan.

2. Add an additional 1 and 1/2 teaspoons canola oil to the pan.  Add the remaining 1/4 teaspoon salt, the coleslaw, horseradish, red wine vinegar, crushed red pepper, and Worcestershire sauce.  Cook for 2 minutes, stirring frequently.

3. Combine the mayonnaise with the Dijon mustard in a bowl, and spread evenly over the cut sides of the hamburger buns.  Divide the coleslaw mixture, pork slices, and cucumber slices evenly among the bottom halves of the buns, and cover with the top halves of the buns.

For a quick, fun side dish, whip up homemade roasted garlic dip and serve with crudites: combine 1/4 cup Tofutti cream cheese, 2 tablespoons vegan mayonnaise, 1 tablespoon minced green onions, 1 and 1/2 teaspoons bottled minced roasted garlic, and 1/8 teaspoon salt in a bowl; beat with a mixer until well combined.  You can prepare the dip ahead of time and refrigerate until ready to serve.  I added yellow squash slices, carrot slices, cut green onions, and chopped red bell pepper for dipping - pre-cut veggies from the store work just fine if you want to skip that step at home.  A dish of strawberry sorbet made a perfect finish to the evening. 

Nutrition Info:
4 servings (1 sandwich), Calories 366 

Tasting Notes:
Simply de-lish.  Yum.  Okay, I will try to be more articulate: the herb mixture on the pork gave this great flavor, the mayo/mustard mixture was so simple but so good, and the sauerkraut and cucumber tasted almost like deli pickles, when combined in one bite.  You can easily wow guests with this dish - since the flavors were summer-y, keep it in mind for an al fresco meal come warm weather.


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