Juicy Marbles

Pulled Pork Baguette

with Meaty Meat, Pickles and Mustard

To graduate from ‘home cook’ to ‘home chef,’ one must develop a taste for the details. Yes, this sandwich is stuffed with juicy, pull-apart strands of tender pork. It’s delivered to your mouth on a perfect crispy-on-the-outside, chewy-on-the-inside French baguette. However, these ingredients do not a home chef make. No, it is the aid of a little known condiment from the obscure Dijon region of France (shouts out, Dijon) that will unite this whole ensemble in a revolutionary uprising of flavor. Lesser chefs would describe Dijon as spicy. It is not. It is, rather, a sinus-penetrating, eye-watering, time-space-distorting SACRÉ BLEU! in a jar. The kind of heat that doesn’t ‘burn’ your tongue, but rather slaps your soul awake, making you question everything—like whether you should just say ‘f*ck it,’ decapitate all the rich people, and start the world’s first democracy. You know, that kinda heat. Of course, if you don’t have that revolutionary dog in you, feel free to use a milder mustard. But history will not forget.

Ingredients

For Pulled Pork
• 2 Meaty Meat Pork
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp cracked black pepper

For the sandwich
• 1 rustic Baguette, cut into 2 or 3 equal pieces, depending on how hungry you are and how many people you’re feeding
• 1 tbsp olive oil for brushing
• Mustard of your choice (we used Dijon mustard)
• 1 jar of your favorite pickles (we used crinkle cut, because they’re superior)
• 6 slices of plant-based cheese of your choice

20 MIN / SERVES 2-3

preparation

Pulled Meaty Meat
1. Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw.
2. Remove Meaty Meat from its packaging and pull it apart lengthwise using your hands or a fork. Aim for long shreds of meat. If you prefer smaller pieces, feel free to cut Meaty Meat in half or thirds before pulling it apart.
3. Heat 3 tbsp of olive oil in a non-stick pan over medium heat. Once hot, add your shreds and season with salt and pepper.
4. Cook for 8-10 minutes, stirring occasionally with a spatula or wooden spoon to ensure even browning and crispiness. Once the shreds are nicely browned, remove them from the heat.

Toast the bread
1. Preheat the oven to 180°C on the broil setting. If you don’t have a regular oven, you can use a toaster oven or place the assembled sandwich in a panini press.
2. Cut the baguette into 2 or 3 equal pieces and slice each one lengthwise, keeping one end intact to help hold the ingredients in place.
3. Brush the edges of the baguette with olive oil and place under the broiler for about 5 minutes, until slightly toasted. Keep an eye on it to prevent burning.
4. Once toasted, remove from the oven.

Sandwich assembly
1. Spread your desired amount of mustard on both sides of the baguette.
2. Layer the pulled Meaty Meat, then neatly place slices of cheese on top. Sprinkle generously with pickles (the more, the better).
3. For extra flair, use a blowtorch to melt the cheese. If you don’t have one, simply place the sandwich back in the oven or in a panini press until the cheese is melted.
4. Once the sandwich is nicely toasted and the cheese is gooey, take a deep breath and bite into it like there’s no tomorrow.