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Fennel Apple Slaw Sandwich

Fennel Apple Slaw Sandwich

A crunchy, tangy fennel–apple slaw layered over tender roasted pork and melted cheese, packed into toasted ciabatta or soft potato buns. Bright, juicy, and perfectly balanced for a refreshing yet hearty sandwich.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 4 Servings
Course: Dinner Sandwich, Lunch
Cuisine: American–Mediterranean Fusion
Calories: 620
Ingredients Method Notes

Ingredients
  

  • Pork shoulder 3–4 lbs
  • 2 white onions halved
  • 1 head garlic whole
  • 1 tablespoon fennel seed
  • Salt and black pepper to taste
  • Splash of apple cider optional
  • 1 cup shaved fennel
  • 1 cup thin-sliced green apple
  • ½ cup shredded cabbage
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 –2 teaspoons honey
  • Salt and pepper to taste
  • Chopped fennel fronds and fresh chives
  • Ciabatta rolls or potato buns
  • Scamorza or mozzarella
  • Tomato passata or aioli

Method
 

  1. Preheat the oven to 425°F.
  2. Place halved onions and whole garlic in a roasting tray.
  3. Rub the pork shoulder with fennel seed, salt, and pepper.
  4. Roast the pork at 425°F for 45 minutes.
  5. Reduce the oven temperature to 266°F and continue roasting for about 4 hours.
  6. Add a splash of cider if the roasting pan becomes dry.
  7. Shred the pork once it becomes fork-tender.
  8. Trim fennel stalks and reserve the fronds.
  9. Halve the fennel bulb and remove the core.
  10. Shave the fennel very thin using a knife or mandoline.
  11. Whisk lemon juice, vinegar, honey, salt, and pepper in a mixing bowl.
  12. Toss shaved fennel, apple slices, and shredded cabbage in the dressing.
  13. Fold in chopped fennel fronds and chives.
  14. Toast ciabatta rolls or potato buns.
  15. Melt Scamorza or mozzarella on the toasted bread.
  16. Pile warm shredded pork onto the melted cheese base.
  17. Spoon on tomato passata or swipe with aioli.
  18. Top with the dressed fennel apple slaw.
  19. Sear pork tenderloin as a fast alternative if short on time.
  20. Brush tenderloin with Dijon and roast until slightly pink.
  21. Slice tenderloin and use as a quicker protein option.
  22. Use sliced turkey or chicken for an even faster sandwich build.

Notes

Add Dijon mustard to the slaw dressing for extra brightness. Use gluten-free buns for a GF-friendly sandwich. Make the pork a day ahead and rewarm gently to keep it juicy. Add extra cabbage for a crunchier slaw texture. Ciabatta is best for juicy fillings; potato buns give a soft, warm bite.