After a few days of unplanned cooking I’m usually left with bits and bobs from my previous recipes. So when the time comes to empty the fridge it always opens the door to a lot of experiments. The outcome aren’t always perfect but it’s very pleasing to reuse ingredients in new ways, and more often than thought we get a nice surprise.
One of my favourite things to make using leftovers are sandwiches. I have to admit, I love carbs a bit too much for my health but what’s more convenient and filling that a meal between two slices of bread?
In my view, to make a great sandwich you need these 4 essential elements: a filling mixture, a hint of moisture, some contrasting texture and gorgeous wholesome bread.
-Step 2 to 4-
These four components are a great foundation and trying to tick all these boxes will help you kick-start your experiments. It really works with any kind of filling.
Pork is lovely with smoky, Mexican flavours and goes of course wonderfully well with apples. Lucky me as I had all of those at home. In this sandwich the pork and beans are the filling components, the apple slaw add contrasting crunch and the yoghurt boost the moisture, all of this stuffed inside a fresh wholemeal pita. What is not to like?
- 1 Pork chop, cooked
- 2 Pita bread
- For the Beans
- 1/2 tbsp Olive oil
- 1 Garlic clove
- 1/4 tsp Cumin
- 1/2 can Black beans, drained and rinsed
- Form the Apple slaw
- 1/2 Granny smith Apple
- 1/2 Celery stick
- 1 Spring onion (scallion)
- Lime juice
- For the Yoghurt
- 2 tbsp Greek Yoghurt
- 1/2 tsp Paprika
- Cut the cold pork chop into bit size cube and keep aside.
- Put the olive oil in a small frying pan over medium heat. Crush the clove with a garlic crusher and fry with the cumin for a minute until become fragrant.
- Drain and rinse the black beans, add to the pan, toss and fry for 2 minutes. You’ll notice the beans starting to pop and split, this is good.
- turn off the heat and transfer the mix to a bowl. Mash with a fork adding a tbsp or two of water to loosen it up. Season and keep aside.
- Finely julienne the apple, finely chop the celery and chop the spring onion. Mix in a bowl with a good pinch of salt and lime juice to taste. It needs to be quite sharp. Keep aside
- in a small bowl, mix the yoghurt with the paprika and season. Keep aside.
- Make the sandwich by spreading some of the bean paste in the pita pockets, followed by the pork and yoghurt. Finish of with the crunchy apple slaw and dig in.