1 Baguette or Crusty bread
1/2 cup mayonnaise
2 tsp Dijon mustard
1/4 tsp coarsely ground black pepper
1/2 cup tomato chutney
5oz roast pork
330g jar roasted red peppers, drained, thickly sliced
2oz baby arugula leaves
2 Tbsp fresh basil leaves
- Cut the baguette lengthways if using, otherwise cut Crusty bread loaf into sandwich slices.
- Combine the mayonnaise, mustard and black pepper in a bowl.
- Spread mayonnaise mixture over the baguette base.
- Spread tomato chutney over the baguette top.
- Arrange pork, capsicum, rocket and basil over the baguette base.
- Close the sandwich and cut crossways into quarters to serve. Enjoy.
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