Pulled Pork & Apple Grilled Cheese Sarmies

Use leftover pulled pork to make the ultimate pan-fried toasties with are pan-fried until golden and melted. Add fresh Pink Lady© apple and fennel salad once cooked for extra sweetness and crunch.

Pulled Pork & Apple Grilled Cheese Sarmies

Ingredients

Apple & Fennel Salad
  • 2 Pink Lady© Apples, thinly sliced 2 fennel bulbs, thinly sliced
  • a pinch of salt and pepper
  • 1 Tbsp (30 ml) honey
  • 1 Tbsp (15 ml) Dijon mustard
  • 2 tsp (10 ml) whole-grain mustard 1⁄2 lemon, juiced
  • 1⁄2 C (125 ml) extra virgin olive oil 2 Tbsp (30 ml) fresh dill
Sandwiches
  • 500 g warmed pulled pork
  • 8 slices sourdough bread, buttered on both sides 150 g mature cheddar, grated
  • 150 g mozzarella, grated
  • 1⁄2 C (125 ml) caramelised onions

Method

Apple & Fennel Salad

Place the apple and fennel slices in a bowl and sprinkle with salt and pepper. Mix the honey, Dijon wholegrain mustards, lemon juice, and olive oil in a jug until well combined. Pour the dressing over the fennel and apple, add the dill, and toss to combine. Set aside until ready to serve.

To Make the Sarmies

Heat a non-stick pan over medium-low to medium heat. Place 2 slices of bread in the pan. Add pulled pork, mature cheddar, and caramelised onions to each slice. Add a layer of mozzarella, close the sarmies with another slice of bread, and toast slowly on one side. Flip the sandwich and continue to cook for another 3 to 5 minutes or until golden brown and crispy outside; the cheese should be melted. Remove from the pan, open the top slices of each sandwich and add a bit of apple and fennel salad. Close each sandwich with the top slices and serve immediately with extra salad.