Hessian Sandwich Deluxe

Ingredients for 4 servings:

• 700 g rolled pork roast
• 3 tbsp olive oil
• 400 ml vegetable stock
• 3 tbsp soy sauce
• 2 tbsp Tabasco (Chipotle)
• 1 tbsp cayenne pepper
• 1 organic lemon(s), grated peel
• salt and pepper
• 1 bunch of herbs for green sauce
• 300 g sour cream
• 200 g chickpeas, cooked
• 125 g yogurt
• 30 g tahini
• 15 g ginger
• 1 tbsp curry powder
• 1 tsp salt
• 50 g cashew nuts
• ¼ tsp black pepper, freshly ground
• ¼ tsp turmeric powder
• ¼ tsp cayenne pepper
• ¼ tsp coconut oil
• 8 slices of bacon
• 2 handfuls of lamb’s lettuce
• 1 handful of herbs for green sauce
• 4 tbsp butter
• 8 slices of farmhouse bread

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Sandwich with spicy roast pork, green sauce, chickpea cream, lamb’s lettuce, bacon and turmeric cashews

For the roast pork, preheat the oven to 180°C (fan/convection oven). Rub the rolled roast with a little pepper, salt, and 1 tablespoon of olive oil and place it in a roasting pan or casserole dish. Pour in the broth and 1 tablespoon of soy sauce and cook the roast in the oven for 1 hour and 30 minutes. Remove the roast, drain off any remaining liquid, and brush the roast with a marinade made from 2 tablespoons of olive oil, Tabasco, 2 tablespoons of soy sauce, cayenne pepper, lemon zest, salt, and pepper. Return to the oven for another 10 minutes. Then let the roast cool, remove the netting (if present), and then cut the meat into very thin slices. Since you won’t necessarily need all of it for the 8 sandwiches, you can also store the roast in an airtight container in the refrigerator. For the green sauce, wash the herbs, finely chop them, and stir them into the sour cream. Season the green sauce generously with salt and pepper and let it marinate for a while. In the meantime, prepare the chickpea cream. To make this, peel the ginger, chop it medium-finely, and place it in a blender with the yogurt, tahini, curry powder, and 1 teaspoon of salt; blend to a fine paste. For the turmeric cashews, add the cashews to a hot pan and toast briefly. Add the freshly ground pepper, toast for a few seconds, and then remove the pan from the heat. Add the turmeric powder, cayenne pepper, and oil and mix well with a spoon until the cashews are coated with the spice mixture. Roughly chop half of the cashews. Fry the bacon in a pan until crispy. Wash the lamb’s lettuce and the green sauce herbs. For the sandwiches, melt the butter in a pan and lightly toast the bread slices on both sides. Let the bread cool slightly, then cut it in half. Spread one half of each with the chickpea cream, top with lamb’s lettuce, and the wafer-thinly sliced ​​roast. Place the bacon on top, top with a few green sauce herbs and a few chopped turmeric cashews. Spread the second slice of bread with a little green sauce and fold it onto the thickly topped slice of bread. Repeat with all the slices of bread until you have 8 sandwiches. Add the remaining cashews to the bread and nibble on.