Open Sandwich with Sliced Loin of Pork and Rhubarb & Mango Chutney


  • 1 piece of medium-sliced sourdough bread

  • French salted butter

  • 1tbsp Annabel’s Deliciously British Yorkshire Forced Rhubarb & Mango chutney

  • 3-4 slices of roast pork loin

  • Bistro lettuce

  • Thinly sliced red onion

  • French dressing

  • 2 cherry tomatoes (yellow and red)

  • Mayonnaise

  • Rocket leaves

  • 1 slice of mango

  • 1 piece of pork crackling (to garnish)

Strawberry Ceviche with basil on a plate



Toast 1 large piece of sourdough bred (medium sliced), and spread french salted butter over the toast.


Mix 1 tbsp of good quality mayonnaise with 1 tbsp Annabel’s Deliciously British Yorkshire Forced Rhubarb & Mango chutney.

Spread half the mixture on the bottom of the toast and butter. 


Thinly slice the roast pork, season with salt loosely, and roll.

Place 3 to 4 slices of pork on the Mayonnaise mixture (add more pork if the rolls are small).


Add a little bistro lettuce, and thinly sliced red onion in to a bowl with a drizzle of homemade or French salad dressing, and mix well (don’t make the lettuce wet).

Pile the lettuce and onion mix on top of the pork.


Add 2 cherry tomatoes (yellow and red, halved), and a dollop of Mayonnaise on top of the lettuce and onion.

Add a few leaves of rocket and a slice of fresh juicy mango on top. Garnish with a piece of salted crispy pork crackling to finish.


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