Salsa Verde Pork Sandwiches with Carrot Fries & Calabrian Mayo

Salsa Verde Pork Sandwiches

with Carrot Fries & Calabrian Mayo

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For these zesty sandwiches, we're layering toasted baguettes with rich pork (tossed with our herbaceous salsa verde), roasted red peppers, and creamy mayo mixed with Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor. A hearty side of carrot fries rounds out the dish.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Salsa Verde Pork Sandwiches with Carrot Fries & Calabrian Mayo
Title
  • 2 Small Baguettes
  • 2 Boneless, Center-Cut Pork Chops
  • ¾ lb Carrots
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mayonnaise
  • ⅓ cup Salsa Verde
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the carrots. Peel and halve crosswise, then quarter lengthwise. Halve the baguettes. Roughly chop the peppers. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Roast the carrots & toast the baguettes
2 Roast the carrots & toast the baguettes

Line a sheet pan with foil. Place the carrot pieces on one side of the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the halved baguettes to the other side of the sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Return to oven and roast 7 to 9 minutes, or until the baguettes are lightly browned and the carrots are browned and tender when pierced with a fork. Remove from the oven.

Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Slice & dress the pork
4 Slice & dress the pork

Thinly slice the rested pork crosswise; place in a bowl. Add the salsa verde and toss to coat.

Assemble the sandwiches & serve your dish
5 Assemble the sandwiches & serve your dish

Assemble the sandwiches using the toasted baguettes, Calabrian mayo, chopped peppers, and dressed pork. Serve the sandwiches with the roasted carrots on the side. Enjoy!

Tips from Home Chefs

Get Plans

Salsa Verde Pork Sandwiches

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the carrots. Peel and halve crosswise, then quarter lengthwise. Halve the baguettes. Roughly chop the peppers. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Roast the carrots & toast the baguettes

Line a sheet pan with foil. Place the carrot pieces on one side of the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the halved baguettes to the other side of the sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Return to oven and roast 7 to 9 minutes, or until the baguettes are lightly browned and the carrots are browned and tender when pierced with a fork. Remove from the oven.

Roast the carrots & toast the baguettes
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Slice & dress the pork

Thinly slice the rested pork crosswise; place in a bowl. Add the salsa verde and toss to coat.

Slice & dress the pork
Assemble the sandwiches & serve your dish
5 Assemble the sandwiches & serve your dish

Assemble the sandwiches using the toasted baguettes, Calabrian mayo, chopped peppers, and dressed pork. Serve the sandwiches with the roasted carrots on the side. Enjoy!

Browse Steps
1 of 5