It’s always gonna be hard to beat a toasty sandwich. Especially when it’s STUFFED full of layers of good protein and tons of fresh vibrant veggies. I just don’t really think it gets any better. If you had to choose one carb for the rest of your life, I’m sure there’d be lots of pasta lovers out there… maybe even some rice or fruit votes?? I love all of it. But I’m pretty sure good, chewy, toasty bread will ALWAYS win for me.
This is ironic, I know, since I’m currently having a moment with keto. HA. Maybe that’s why I’m over here dreaming about the texture of this ciabatta. But this pork sandwich with spicy mango slaw will be back in my life SOON! And until then, I want everyone else to enjoy her.
What You’ll Need for a Pork Sandwich with Spicy Mango Slaw:
- Ciabatta or hamburger bun, toasted and hollowed out
- Small avocado
- Leftover grilled, sliced pork tenderloin
- Spicy mango slaw
Optional: additional Sriracha or BBQ sauce
How to Make a Pork Sandwich with Spicy Mango Slaw:
I always start making this pork sandwich by getting my bun nice and toasty. To get that perfect crunch, toast your ciabatta roll or hamburger bun face down in a hot pan or under a broiler, with a little olive oil spray. I love to hollow out the middle of the ciabatta or bun to create a perfect cavity for all the yummy sandwich goodies! Plus it saves a few carbs for something else which I’m always a fan of.
Now that your bun is ready, it’s time for the meat. If you’re using leftover pork like my Cuban pork tenderloin you’ll want to heat it up. To get that yummy pork flavor without feeling like it’s reheated, just throw your sliced pork in the hot pan for LESS than a minute. Or you could even throw it under the broiler with your buns. All you want to do is take out the cold, you’re not going for piping hot here. That will bring out that reheated, left-over meat flavor. NO GOOD. Less than a minute and it’ll be perfect for building a sandwich!
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To build your pork sandwich grab your avocado, barely heated pork, toasted bun, and spicy mango slaw. Start by layering your sandwich with smashed avocado on top of your bun. Then, add your sliced grilled pork and a huge scoop of the spicy mango slaw. Don’t hold back on the scoop! Bigger is better. Personally, I can never get enough veggies. It adds flavor, texture, micronutrients, and VOLUME. So I’m always going to add some thick sliced tomatoes to this pork sandwich as well.
Perhaps you can see why I like to hollow out the bread. Less bread–more veggies–means an equally large sandwich with better macros. WIN.
I love using Schar gluten-free ciabatta rolls for this sandwich for those of us in my house who can’t do gluten. They are perfect! It’s just absolutely essential (with all gluten-free bread IMO) that you give it a SERIOUS toast in a pan or under the broiler. As for dairy, the spicy mango slaw does have a creamy component so use your favorite plain dairy-free yogurt or sour cream. I love using So Delicious plain coconut yogurt or Forager dairy-free sour cream in my recipes.
We love this pork sandwich piled high with spicy mango slaw. If you like things a little saucier, finish off your pork sandwich with an extra drizzle of sriracha, or your favorite BBQ sauce. Enjoy!
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Pork Sandwich with Spicy Mango Slaw
We love this pork sandwich with spicy mango slaw! Go make it. If you loved this recipe and are looking for more macro-friendly ideas, check out my cookbooks. I also love sharing recipes on Instagram and (I’m trying) TikTok. Make sure you’re hanging out with me so we can enjoy our delicious (and healthy) meals together.
Pork Sandwich with Spicy Mango Slaw
- 1 Ciabatta or hamburger bun, toasted and hollowed out to a final weight of (55 g)
- 1/2 Small avocado (40 g)
- 3 oz Leftover grilled, sliced pork tenderloin (100 g) (like this one)
- 1/2 cup Spicy mango slaw (60 g) (recipe)
- Optional: additional sriracha or BBQ sauce
- Toast your bun face down in a hot pan or under a broiler, with a little olive oil spray.
- If you’re using leftover pork and want to heat it up, just throw your sliced pork in the pan, or under the broiler with your buns for JUST a minute or less to take out the cold. Don’t heat too long or it will TASTE like reheated meat!
- After it’s toasted, I like to hollow out the top bun to save a few carbs, and free up some space for more slaw!
- Build your sandwich with smashed avocado, sliced grilled pork, and a huge scoop of slaw. If you like things a little saucier, finish with an extra drizzle of sriracha, or your favorite BBQ sauce. Enjoy!
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