Pork and quince jelly sandwich

Recipe from: 1/17/2001 12:00:00 AM
Ingredients 5
Servings 4
Time

Ingredients

  • 1
    French loaf
  • 8
    slices cold, roast pork
  • 3
    beetroot, roasted and sliced
  • 60
    ml
    quince jelly
  • watercress to serve
 

Method

 
Cut French loaf into 4 pieces. Split each piece in half lengthways and butter. Pack slices of pork and beetroot on each bottom half of French loaf and top with quince jelly, watercress and remaining top halves. Serves 4.
 

Read more on: pork
 

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