Pulled pork topped with coleslaw and Jarlsberg® is the perfect combo! What more can you wish for in a brioche melt?
Ingredients
- 1 brioche hamburger bun or any bread of your choice
- 1 tbsp butter
- 4 slices of Jarlsberg®
- 100 g pulled pork, ready prepared
- 30 g shredded cabbage/red cabbage
- 20 g grated carrot
- 1 tbsp Dijon mustard
- 1 tbsp crème fraîche
- 1 tbsp mayonnaise
- 1/2 tsp salt
- 1/2 tsp pepper
Coleslaw:
- 1 red onion
- 50 vinegar
- 100 ml white sugar
- 150 ml water
Pickled red onion:
Here is how you do it
Slice the red onion. Bring to the boil together with the vinegar, sugar and water. Allow to simmer for a few minutes before putting the saucepan to one side. Shred the cabbage and grate the carrot. Mix together the cabbage, carrot, Dijon mustard, crème fraîche, mayonnaise, salt and pepper to make the coleslaw. Heat the pulled pork in the oven as directed on the packet. Split the bun, spread with butter and add the Jarlsberg® cheese. Heat it briefly in the oven until the cheese has melted. Top the bottom half of the bun with pulled pork and coleslaw and then add the top. Serve with extra coleslaw and pickled red onion.
