Pork sandwich with gherkins and onion confit in Provençal olive oil PDO

Huile d'olive de Provence PDO
Intense flavour
Sandwich porc, pickles, confit d'oignon à l'huile d'olive de Provence AOP
Photo credit: Céline de Cérou
Have you made a pork roast in a casserole dish and have some leftovers? All you need to do now is make some pickled carrots to make this delicious sandwich!
A PDO
Preparation
20 min
A PDO
Resting time
24h
A PDO
Cooking time
3 min
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Main course

Ingredients

A PDO
For 4 personnes
  • 8 slices of white bread
  • 4 slices of cooked pork roast (see the suggested recipe)
  • 4 c. à café onion confit (see the suggested recipe)
  • 1 c. à soupe mustard
  • 1,5 c. à soupe Provençal olive oil PDO
  • 1 pincée paprika
Carrot, ginger and orange pickles:
  • 2 medium-sized carrots
  • 2 c. à soupe Provençal olive oil PDO
  • 60 ml white vinegar (or cider vinegar)
  • 100 ml water
  • 1 juicing orange
  • 1 cm fresh ginger
  • 2 c. à soupe light brown sugar
  • 1 c. à café of fine salt
  • 1 c. à café coriander seeds (optional)

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine...

Instructions

The day before:

  • Prepare the pickles: peel the carrots and cut them into thin rounds or strips. Peel the ginger and slice it very thinly.

  • Cut the orange peel into thin strips, taking care to remove the white pith.
  • Squeeze the orange and set the juice aside.

  • Pour the vinegar, water, orange juice, PDO olive oil from Provence, sugar and salt into a small saucepan and bring to a simmer over a high heat. Turn off the heat under the saucepan.

  • Fill a jam jar in layers: a thick layer of carrots, a few slices of ginger, some orange zest and a few coriander seeds, and repeat until the jar is full.
  • Pour the hot liquid into the jar until it completely covers your carrots.
  • Close your jar tightly and leave it to infuse for 24 to 48 hours before enjoying.
  • Once opened, this jar of pickles will keep for several weeks in the fridge.
D-Day:

  • Toast the slices of white bread.

  • Mix together the mustard, the PDO olive oil from Provence and the paprika, then spread this mixture onto 4 of the 8 slices of white bread.

  • Arrange the slices of cooked pork roast (recipe below), followed by the onion confit (recipe below) and the carrot pickles.

  • Close the sandwiches and cut them in half diagonally.

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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