A southern take on the submarine sandwich. Sweet honey mustard dresses a crunchy cabbage and tart appleslaw - the perfect counterpoint to rich barbecued pulled pork.
1 Each | Fully Baked French Roll Submarine |
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1 tsp. | Butter |
6 oz | Hickory Smoked Pulled Bar-b-q Pork In Traditional Style Sauce |
3 C | Shredded Cabbage |
3/4 C | Gala Or Pink Lady Green Apple Julienne With Skin |
3/4 C | Carrots, Julienne |
3/4 C | Honey Mustard |
3 tsp. | Cracked Black Pepper |
1 |
Mix green cabbage, apple julienne, carrot julienne, honey mustard dressing, and black pepper together in a separate bowl. Set aside for use later as Apple Honey Mustard Slaw. |
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2 |
Bake roll according to package directions. Once cool, split bun and spread with butter. Toast on a flattop or griddle until golden brown. |
3 |
Heat pulled pork and spoon onto bottom half of sub roll. Top with slaw, close sandwich. |