Mains

PLT sandwich with honey-mustard dressing

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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spray oil

500g lean pork fillet

1 ½ cups green beans, halved lengthways

1 bunch asparagus, trimmed, cut in 6cm lengths

⅓ cup reduced-fat mayonnaise

2 teaspoons wholegrain mustard

¼ cup lemon juice

1 tablespoon liquid honey

1 small cos lettuce, leaves separated, torn

4 Roma tomatoes, sliced

2 small French bread sticks, halved, sliced open to insert filling

Instructions

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1 Preheat oven to 180°C. Place a large frying pan over a high heat and spray with oil. Cook pork, turning, for 5 minutes or until browned all over. Transfer to a baking tray. Bake for 12-15 minutes or until cooked through. Set aside for 5 minutes to rest. Slice thickly.

2 Meanwhile, steam beans and asparagus for about 2 minutes or until tender-crisp. Refresh under cold water then drain.

3 To make honey-mustard dressing, combine mayonnaise, mustard, lemon juice and honey in a small bowl. Layer one-quarter of the lettuce, pork, tomatoes, beans and asparagus in each bread stick. Drizzle each sandwich with dressing to serve.

Variations

Make it vegetarian: Replace pork with a vegetarian pattie.
Make it gluten free: Check mayonnaise and mustard are gluten free. Use gluten-free bread.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 31 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 4 g

Sodium 500 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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