If you have leftover barbecued pork (or chicken or beef or lamb), know that smoky grilled meat goes well with sweet ripe mangoes, crisp slices of red onion and a sprinkling of roughly chopped flat parsley. That’s what this barbecued pork sandwich with mangoes and red onions is all about. Speedy and I made this last night.
See, dinner doesn’t have to be labor intensive — a sandwich can be filling, delicious and exciting. But how to make a sandwich delicious and exciting? Well, you have to go beyond just bread, mayonnaise and cold meat. We were watching Everyday Exotic yesterday and Roger Mooking made a sandwich inspired by the Vietnamese bánh mì with a roast duck and mango chutney filling. It looked so delectable and I felt so inspired that I told Speedy we could make a home version.
Roger Mooking said something too about imagining a sandwich without lettuce… Right. That comment really fired up my imagination and, in my mind, I saw a parade of sandwiches with fillings that are anything but usual and traditional. This barbecued pork sandwich with mangoes and red onions is just one of them. There will be more in the coming days.
It starts with a split baguette which had been hollowed out to create space for the filling.
Next, generous slather of mayonnaise. Then, the chopped barbecued pork.
Bread and meat are toasted then on top of the pork go the sweet ripe mango cubes, slices of red onion and flat-leaf parsley.
Barbecued pork sandwich with mangoes and red onions
- Preheat the oven to 375F.
- Split the baguette vertically into halves without cutting all the way through. Pull out some of the bread on both halves to create “ditches” to hold the fillings in place.
- Spread the mayonnaise on the “ditches” then scatter the chopped barbecued pork on the bottom half of the baguette.
- Sprinkle with herbed salt.
- Toast in the oven for about seven minutes or just until the bread turns a bit crisp and the meat is heated through.
- Take the bread out of the oven. Spread the mango cubes on top of the meat followed by the red onion slices and, finally, the parsley.
- Fold the baguette to cover the fillings, cut into three to four portions and serve.
- That is sandwich with a little imagination.