Pork and pickle toastie

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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Serves: 4

Time to make: 15 mins

Ingredients

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2 cups shredded red cabbage
2 teaspoons olive oil
8 slices dark rye bread or wholegrain sourdough
¼ cup wholegrain mustard
4 slices (200g) sliced seasoned roast pork
8 pickle slices
120g shaved Swiss cheese

Instructions

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1 Heat sandwich press. Place cabbage and olive oil in a bowl. Toss to coat. Cook cabbage on flat plate of sandwich press for 2 minutes, or until cabbage slightly softens. Remove from heat.

2 Place bread on work surface. Spread half the bread slices with the mustard. Top with cabbage, pork, pickle slices and cheese. Top with remaining bread slices. Spray with olive oil.

3 Cook sandwiches in sandwich press for 3 minutes, or until they’re golden and warmed through. Serve immediately.

Nutrition Info (per serve)

Calories 406 cal

Kilojoules 1699 kJ

Protein 27.3 g

Total fat 16.8 g

Saturated fat 7.5 g

Carbohydrates 32.3 g

Sugar 6.5 g

Dietary fibre 7.1 g

Sodium 870 mg

Calcium 337 mg

Iron 2.6 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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