This sandwich exists because leftover roast pork deserves better than another reheated plate. Thin slices of pork work well here, especially with something sharp and slightly sweet like red pepper pesto.
Recipe compliments of SA Pork.

Ingredients

For the pork

• 1.5 kg pork leg, skin removed
• 2 tbsp olive oil
• 2 tbsp light brown sugar
• 1 tbsp smoked paprika
• 1½ tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp red pepper flakes
• ½ tsp ground cumin

For the dressing

• 2 tbsp mayonnaise
• 1 tsp lemon juice
• ½ tsp wholegrain mustard
• Salt and pepper

To assemble

• 300 g cooked roast pork, thinly sliced
• 1 baguette
• Butter or olive oil
• 2 to 3 tbsp red pepper pesto
• 3 to 4 slices mature cheddar
• 4 large gherkins, sliced
• Handful of rocket

Method

1. Rub the pork with olive oil, sugar and spices.
2. Roast at 180°C for 1½ to 2 hours until tender. Rest before slicing.
3. Mix the mayonnaise, lemon juice and mustard and season.
4. Slice and lightly toast the baguette.
5. Spread dressing on the base, then layer pork, pesto, cheese, gherkins and rocket.
6. Close, slice and serve.