ADVERTISEMENT

Creamy Havarti Cheese and Spicy Jerk Pork Make for the Perfect Sandwich

jerk pork sandwiches
PREP TIME
15 min
COOK TIME
45 min
YIELDS
4 sandwiches

Jerk sandwiches are a staple in Jamaican cuisine, and it’s no surprise why that’s the case. The flavourful jerk marinade is spicy, garlicky and zesty all at once, making it a delight to the taste buds. The addition of Armstrong Natural Havarti Cheese slices takes this sandwich recipe, developed by chef Roger Mooking, from takeout favourite to stand-out comfort food classic that’s totally achievable to make on the BBQ at home.

ADVERTISEMENT

Ingredients

Jerk Marinade

1
cup roughly chopped green onions
1
cup chopped white onion
2
Scotch bonnet peppers, stemmed and roughly chopped
1
tsp roughly chopped garlic
¼
cup fresh picked thyme
2
Tbsp fresh lime juice
2
Tbsp ground allspice
2
Tbsp minced ginger
1
Tbsp soy sauce
1
tsp freshly ground black pepper

Sandwiches

4
boneless pork butt steaks (3/4-inch thick)
4-8
slices Armstrong Natural Havarti Cheese
4
large burger buns
¼
cup finely sliced chives, divided

Coleslaw

1
cup finely sliced green cabbage
1
cup julienned carrot
1
Tbsp white wine vinegar
1
Tbsp lime juice
½
cup mayonnaise
1
tsp honey
½
tsp kosher salt
Freshly ground black pepper, to taste
ADVERTISEMENT

Directions

Notes

This recipe requires 24-48 hours marinating time.

Step 1

For the jerk marinade, combine green onions, white onions, Scotch bonnet peppers, garlic, thyme, lime juice, ground allspice, ginger, soy sauce and black pepper in a food processor. Blend until smooth. Place marinade in a resealable bag. Add pork steaks and turn so they are well coated in marinade. Place in the fridge to marinate for 24-48 hours.

Step 2

For the coleslaw, combine white wine vinegar, lime juice, mayonnaise, honey, kosher salt and freshly ground black pepper to taste. Mix to combine. Mix in finely sliced green cabbage and julienned carrot. Cover and refrigerate for at least 1 hour.

Step 3

Heat BBQ to medium-high heat. Butter the inside and the top of each bun. Remove pork steaks from the marinade and grill until they reach an internal temperature of 145ºF-150ºF, about 4-5 minutes per side. Place 1-2 slices of Armstrong Natural Havarti Cheese on top of each pork steak and let melt. Toast all sides of the buttered buns on the grill.

Step 4

Place pork steak on the grilled bottom bun. Shake off excess dressing and evenly divide coleslaw on top of steaks. Sprinkle with chopped chives and top with bun.

Overhead shot of a cheesy jerk pork sandwich with homemade coleslaw, a toasted bun and two slices of Armstrong Havarti cheese

Rate Recipe

Be the first to rate Creamy Havarti Cheese and Spicy Jerk Pork Make for the Perfect Sandwich
ADVERTISEMENT