Salsa Verde Pork Sandwiches with Carrot Fries & Calabrian Mayo

Salsa Verde Pork Sandwiches

with Carrot Fries & Calabrian Mayo

30 MIN
2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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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

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!

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