Pork sandwich

Ingredients

• 8 slices Hercules Bran Bread
• 1 head of iceberg lettuce
• 4 pork escalopes
• 8 green onions
• 4 pickled cucumbers
• 80 g mustard
• salt
• ground black pepper
• 1 tbsp vegetable oil
• 1 bunch of parsley
• juice of 1/2 lemon
• 1 tbsp mayonnaise

Cooking

Step 1

Beat the pork escalopes, salt, pepper and fry in oil until tender, 3-5 minutes each. from each side. Remove from heat, cover with foil.

Step 2

Prepare the sauce: wash and chop the onion and parsley. Mix mayonnaise with mustard, add lemon juice, chopped herbs and onions.

Step 3

Dry the slices of bread in the oven for 5–7 minutes at 180°C, cool. Spread 4 slices with prepared sauce.

Step 4

Rinse lettuce leaves in running water, shake off excess water. Cucumbers cut into slices. Put lettuce leaves on the toasts smeared with sauce, put escalopes on them, then cucumber slices and cover with the remaining slices of bread.