Roast pork sandwich with coleslaw and cranberries

Ingredients for 3 servings:

• 1 large baguette(s)
• 4 slices of roast pork (crust roast), approx. 0.5 – 1 cm thick
• 4 tbsp cranberries
• 4 tbsp creamed horseradish
• some remoulade or aioli
• 4 tbsp coleslaw (e.g. 24-hour coleslaw from the database)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cold or warm, simple, quick and delicious

I usually bake the baguette myself. You can also use 3 or 4 baguette rolls. Cut the baguette in half crosswise and spread the bottom half generously with creamed horseradish. Spread the cranberries on top. Then add the coleslaw and then the roast slices, overlapping slightly. Finally, spread the top half of the baguette with a light remoulade or aioli and place it on top. You can add more creamed horseradish if you like. Then cut the whole baguette into 3-4 portions with a sharp knife. Tips: I use the 24-hour coleslaw for the topping, but it does take some preparation time. If you like, you can warm the roast slices briefly in the oven beforehand. You can also use any other roast you like.