Open Faced Pork Roast Sandwich

Open Faced Pork Roast Sandwich

This sandwich is just too good to be true. The flavors are dynamite and it’s the best use of last nights leftovers that I can imagine. The pickled red onion takes it right over the edge. Delish!

I start this recipe with the pickled red onions first as it is too easy and tasty to skip. Try it for sure!

Pickled Red Onions

2 cups thinly sliced red onions

1/2 cup water

1/2 cup white vinegar

2 tablespoons sugar

1 teaspoon salt

Mix all of the ingredients in a medium bowl. Stir to coat and help the sugar and salt dissolve. Set aside for 30 minutes to let the pickling take effect. Serve immediately or store in an air tight container in the refrigerator.

Open Face Pork Roast Sandwich

Makes 4 sandwiches

4 slices pumpernickel bread toasted

16 ounces pork roast meat without the bone, sliced, divided

4 tablespoons mayo

4 tablespoons Dijon mustard

4-6 ounces muenster cheese thinly sliced

6-8 ounces fresh baby arugula, divided

4-6 ounces pickled red onions

Place the oven on broil.

Mix the mayo and mustard together in a small bowl to make a spread for the sandwich

In a cookie sheet place 4 slices of toasted pumpernickel bread.

Top each slice with the mayo and mustard mixture.

Place 4 ounces of sliced pork on top of the mayo and mustard mixture on each slice of bread. Then top each slice with the pork with 1-2 ounces of Muenster cheese.

Broil in the oven until the cheese is melted and bubbling.

Remove from oven and top each slice with arugula and pickled onions.

Serve immediately.