One of the things I brought home from the Food Bank is a package of great sandwich rolls. They were a bit old, so I lightly toasted them to freshen, just laying them unbuttered on a cast iron griddle to toast lightly.
Meanwhile, I sliced about a half cup of cabbage and mixed it in a bowl with the Roasted Grape Vinaigrette I made last night. I chopped up the top of one fennel frond and mixed it in
After the bread was toasted, I spread some mayo on both halves. On one side, I placed several slices of Earl Grey Roast Pork. On the other side, I spread some slices of Bosc pear and the impromptu cabbage slaw.
This was delicious, there’s the savory pork, the sweet pear and the vibrant, tangy slaw all coming together. I will definitely make this again.
Single Servings 