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Ingredients
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For the Polka Sandwich
For the Polka Sauce (tangy spread)
For finishing / optional
Method
For the Polka Sauce (tangy spread)
- 1
Make the sauce
In a small bowl combine mayonnaise, Dijon mustard, sweet pickle relish, hot sauce (if using), lemon juice, garlic powder, and black pepper. Whisk until smooth and taste; adjust hot sauce or lemon to preference. Set aside in refrigerator while you assemble sandwich.
For the Polka Sandwich
- 2
Prepare roll
Slice the crusty roll in half horizontally. Spread the interior of both cut sides lightly with unsalted butter (about 1 tsp total). Optional: toast the roll face-down in a medium skillet over medium heat for 1–2 minutes per side until lightly golden and warm.
- 3
Warm the meat and melt cheese
Place the sliced roast pork on a skillet or in the oven just long enough to warm through (about 1–2 minutes per side in a skillet over medium heat). Lay the cheese slices on the warmed meat and cover the skillet or place briefly under a broiler for 30–60 seconds until cheese melts but does not brown excessively.
- 4
Assemble the sandwich
Spread 1–1.5 tablespoons of the prepared Polka sauce evenly on the bottom half of the toasted roll and 1 teaspoon on the top half. Pile the warm pork with melted cheese on the bottom half. Add sliced tomato, shredded lettuce, sliced red onion, and pickled banana peppers on top of the meat. Season tomato and lettuce lightly with 1/8 tsp salt and a crack of black pepper if desired.
- 5