September 1, 2015 — Italian

Pork Sandwich

  • 5 minutes
  • 1 PEOPLE
  • easy

‘…Frank & Manny’s was a famous Italian sandwich bar in Kingston run by mum’s dad – and apparently made the best pork salad sandwiches in town. Well jealous! But don’t forget there is still an art to making the best sandwich, they need to be made with love and require a moment of admiration before tucking in.

'Dad always goes on about 'Frank & Manny's' slamming pork salad sandwiches...'

We'd love to see a photo when you plate up, please share #WhatDadCooked

Share this yummy recipe with a friend on WhatsApp

Follow us on Instagram — @WhatDadCooked

We'd love to see a photo when you plate up, please share #WhatDadCooked

Share this yummy recipe with a friend on WhatsApp

Follow us on Instagram — @WhatDadCooked

What you need

Leftover roast pork




2 slices of white or brown bread

Butter/mayonnaise/salad dressing

Salt and pepper



Dad's Recipe Tales

This sandwich is all about the roast pork

Just as roast turkey leftovers are elevated in a sandwich, so roast pork leftovers can serve a higher purpose between two slices of bread. Roast pork joints for slicing are difficult to find in stores, so roast a joint at home and make sure there are leftovers.

When I was a student, this used to be my sandwich of choice, especially when I found myself ordering lunch in a traditional Italian sandwich bar. Alas, such establishments are a dying breed; but if you’re lucky enough to know one surviving, go in and order the pork and salad sandwich. Chances are the pork will have been roasted specially for this purpose – you won’t be disappointed.

Of course the ultimate Italian pork sandwich is a ‘porchetta’ – made from roasted stuffed pork , served warm or cold in a panini with rocket, tomatoes and mozzarella. I’ve often wondered if the sandwich bar ‘pork salad sandwiches’ were developed by Italians trying to reproduce a traditional ‘porchetta’ acceptable to English tastes. It’s a shame they didn’t adopt the ‘porchetta’ itself. Perhaps, being Italian they feared it would be ‘too foreign’ to succeed. If so, this has proved a sad paradox; in modern Britain, being gastronomically exotic is a positive advantage.


How Dad Cooked It

Slice the pork thinly. Butter the bread and build up the sandwich. Finish with mayonnaise or dressing and season with salt and pepper. Serve with a glass of milk and plain crisps.

Latest Recipes
Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

The Laughing Cow Lightest Loaded Quesadilla

Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.

© What Dad Cooked, 2024. Privacy Policy. Terms and Conditions. Twitter Instagram