Now this is what we call a sandwich! The robust ciabatta stands up well to the tender pulled pork filling, which mingles with BBQ sauce and our garlic and herb seasoning in the pan for the perfect balance of sweet, smoky and rich flavours. The juicy corn slaw adds colour and crunch, and the hand-cut fries complete the cafe-meal vibes.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
bake-at-home ciabatta(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)
pulled pork(May be present Soy)
garlic & herb seasoning
deluxe slaw mix
shredded Cheddar cheese(ContainsMilk)
brown sugar(May be present Milk, Sesame, Tree Nuts, Soy, Gluten, Peanuts)
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, half ciabatta lengthways. Drain sweetcorn. Drain pulled pork.
• When fries have 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook pulled pork and garlic & herb seasoning until fragrant, 1 minute. • Stir in BBQ sauce, the water, brown sugar and butter and cook until heated through, 2-3 minutes. Season with pepper.
• Place ciabatta on a second lined oven tray. Spoon pork mixture evenly over the base of each ciabatta half. • Sprinkle with shredded Cheddar cheese. Bake until the cheese is melted, 5-6 minutes. • Meanwhile, combine corn, deluxe slaw mix, mayonnaise and a drizzle of white wine vinegar in a medium bowl. • Toss to combine. Season to taste.
• Divide the cheesy BBQ pulled pork ciabatta and creamy corn slaw between plates. • Serve with the fries.