This is a real meal sandwich – I love sandwiches, burgers and the like as a dinner option, but JR’s usual comment is “It’s more of a lunch dish”, but when I serve these up he considers them a suitable dinner meal!
I used sourdough for my bread and Aromatics Red Sauce to make an extra tasty chunky barbecue sauce loaded with coarsely chopped caramelised onions.
Pork & Bacon Open Sandwiches with Chunky BBQ Sauce
This recipe can easily be adjusted to feed as many as you need to – the amount of sauce makes enough to generously sauce four sandwiches, but can be stretched to six.
Here, I sliced the pork and chopped the bacon after cooking because it made for a better picture, but leave whole, if you wish.
4 boneless pork medallions
4 rashers bacon, rind removed
4 thick slices bread of your choice
CHUNKY TOMATO ONION SAUCE
2 large onions, chopped
½ cup good-quality tomato sauce
½ cup beer
¼ cup chicken stock
1 For the sauce, place onions and a good splash oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 25-30 minutes or until onions are softened and caramelised.
2 Stir in tomato sauce, beer and stock, bring to simmering and simmer, stirring occasionally, for 20-25 minutes or until liquid
reduces and a thick and fragrant sauce forms.
3 Preheat oven to 200°C. Heat a heavy-based frying pan over a medium-high heat. Season pork with salt. Add pork to pan and cook for 2-3 minutes each side or until browned. Add bacon to pan and transfer pan to oven and cook, for 10 minutes or until pork is cooked to your liking. Remove pork and bacon from pan and place on a warm plate, cover and set aside to rest for 5-10 minutes.
4 To assemble sandwiches, toast bread. Slice pork and chop bacon. Top toast with a little sauce, then pork and bacon and a good dollop of sauce. Garnish with a pluck of salad. Serve immediately.
Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Bread: The Love ‘n’ Oven – Napier; Onions: Krismaw Gardens –
Hastings; Olive oil: The Village Press – Hastings; Tomato Sauce:
Aromatics, Red Sauce – Hastings; Micro-macro Salad: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients: salt, beer, stock.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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