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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Slice top off green pepper; core, then cut half the pepper into ¼-inch-thick rings (all the pepper for 4 servings). Quarter lime.
• 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.
• 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.)
• In a large pan, cook pulled pork* over medium-high heat, breaking up meat into pieces, until warmed through, 3 minutes.
• 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).
• Sprinkle pulled pork mixture with mozzarella. Cover and let stand until cheese melts, 1-2 minutes. (Keep covered until ready to serve.)
• Meanwhile, halve ciabattas and toast until golden.
• 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°.
