Pulled Pork & Roasted Cherry Tomato Sub
with Herby Fries, Salad & Hollandaise
Tired of eating shop-bought sandwiches? We know you are, so we’ve come up with a solution to rejuvenate your love for the sub by packing it full of succulent pork and blistered cherry tomatoes that pop with juiciness. A helping of herb-infused fries to dip in our garlic aioli and this is a sandwich you’ll never get bored of.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 bag
herbs
½ tin
tinned cherry tomatoes
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
pulled pork
2
ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1
pear
1 packet
Creamy Salad Dressing
(Contains Egg, Milk; May be present Gluten, Fish, Tree Nuts, Sesame, Soy. )
1 bag
salad leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Italian Herbs
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
20 g
butter
(Contains Milk; )
½ tbs
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle with Italian herbs, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, pick herb leaves. Drain tinned cherry tomatoes (see ingredients). • Combine cherry tomatoes, herbs, balsamic vinegar, a pinch of salt and a drizzle of olive oil on a second lined oven tray. Roast until blistered, 15-20 minutes.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook garlic & herb seasoning and tomato paste until fragrant, 1 minute. • Add pulled pork, the butter, brown sugar and a splash of water, breaking up with a spoon, until browned and warmed through, 2-3 minutes.
• Meanwhile, bake ciabatta directly on a wire oven rack until heated through, 3 minutes.
• While the ciabatta is toasting, slice pear into thin sticks. • In a large bowl, combine pear, salad leaves, and a drizzle of olive oil. • Just before serving, add the creamy salad dressing and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Top with grated Parmesan cheese.
• Slice ciabatta in half lengthwise. Spread ciabatta with Hollandaise and fill each sub with pulled pork mixture, salad, roasted cherry tomatoes and herbs. • Serve with herby fries, garlic aioli and any remaining salad and tomatoes. Enjoy!