Cheesy Cajun-Spiced Pulled Pork Sandos
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Cheesy Cajun-Spiced Pulled Pork Sandos

Cheesy Cajun-Spiced Pulled Pork Sandos

with Pickled Green Pepper & Lime Mayo

Peter Piper’s got nothing on this cheesy, smoky sando with bright pops of pickled pepper! Succulent pulled pork is warmed in a pan with bold Cajun spices, then topped with mozzarella. You’ll pile the saucy pork onto a ciabatta bun slathered with lime-infused Cajun-spiced mayonnaise, and top it with those quick-pickled mildly spicy green peppers for a bright, crunchy contrast. It’s the sandwich of our dreams come to life, though you’ll have to pinch yourself to be sure the 15-minute cooking time is real!

Tags:
New
Protein Smart
Easy Cleanup
Quick
Allergens:
Eggs
Milk
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

1 unit

Lime

5 teaspoon

White Wine Vinegar

2 tablespoon

Mayonnaise

(Contains Eggs)

1 tablespoon

Cajun Spice Blend

8 ounce

Pulled Pork

1 unit

Ketchup

½ cup

Mozzarella Cheese

(Contains Milk)

2 unit

Ciabatta Roll

(Contains Soy, Wheat)

Not included in your delivery

½ teaspoon

Sugar

Salt

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Nutrition Values

/ per serving
Calories750 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate68 g
Sugar10 g
Dietary Fiber3 g
Protein33 g
Cholesterol120 mg
Sodium1920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Plastic Wrap
Small Bowl
Large Pan

Instructions

1

• Wash and dry produce.

2

• Slice top off green pepper; core, then cut half the pepper into ¼-inch-thick rings (all the pepper for 4 servings). Quarter lime.

3

• In a medium microwave-safe bowl, combine green pepper rings, vinegar, 1 TBSP water, ½ tsp sugar, and ¼ tsp salt (2 TBSP water, 1 tsp sugar, and ½ tsp salt for 4 servings); cover with plastic wrap. Microwave until pepper has softened, 1 minute. Stir and set aside until ready to serve.

4

• In a small bowl, combine mayonnaise, ¼ tsp Cajun Spice Blend (½ tsp for 4 servings), and juice from one lime wedge (two wedges for 4). (Save remaining lime wedges for another use.)

5

• In a large pan, cook pulled pork* over medium-high heat, breaking up meat into pieces, until warmed through, 3 minutes.

6

• Stir in ketchup and remaining Cajun Spice Blend and cook, stirring occasionally, until mixture is warmed through and evenly coated, 2-3 minutes more. Turn off heat and stir in 1 TBSP water (2 TBSP for 4 servings).

7

• Sprinkle pulled pork mixture with mozzarella. Cover and let stand until cheese melts, 1-2 minutes. (Keep covered until ready to serve.)

8

• Meanwhile, halve ciabattas and toast until golden.

9

• Spread lime mayo onto cut sides of top ciabatta halves. Top bottom ciabatta halves with cheesy pulled pork and pickled green pepper (draining first). Close sandwiches and divide between plates. Serve.

Pulled Pork is fully cooked when internal temperature reaches 160°.