Meal Prep

Sweet & Spicy Chipotle Pork Sandwiches

with Roasted Squash

70 MIN

4 Servings

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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! For these hearty sandwiches, we're layering toasted baguettes with rich pork (tossed with our herbaceous salsa verde), tender peppers and onion, and a chipotle-sour cherry mayo. A seasonal side of roasted squash rounds out the dish.
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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
4 Small Baguettes
1 Bell Pepper
1 Red Onion
1 lb Diced Butternut Squash
¼ cup Mayonnaise
2 tsps Chipotle Chile Paste
⅓ cup Salsa Verde
2 Tbsps Sour Cherry Spread
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Red Wine Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Preheat the oven to 450°F. Halve, peel, and thinly slice the onion. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the sour cherry spread, mayonnaise, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Roast, slice & dress the pork

Line two sheet pans with foil. Pat the pork dry with paper towels; place in a bowl. Season with salt, pepper, and the smoky spice blend. Turn to coat. Transfer to one sheet pan. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Transfer to a bowl. Add the salsa verde; stir to coat. Taste, then season with salt and pepper if desired.

3 Roast the squash

Meanwhile, transfer the squash to the remaining sheet pan. Drizzle with olive oil; season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Reserving the sheet pan, discard the foil.

4 Cook the pepper & onion

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has mostly cooked off. Turn off the heat.

5 Finish & serve the sandwiches

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Halve the baguettes lengthwise. Transfer to the reserved sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, dressed pork, cooked pepper and onion, and chipotle-cherry sauce. Serve the sandwiches with the roasted squash on the side. Enjoy!

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Reheat the pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.