1. Make the Coleslaw. Shred or grate the cabbage and the carrots into a bowl. Add the salt, mayonnaise, and whole grain mustard. Stir well to combine. Refrigerate till ready to build your sandwich.
  2. Make the BBQ sauce. Heat the 2 tbsps. of olive oil in a sauté pan or skillet. When hot, add the chopped onions, reduce heat and cook till soft and translucent.
  3. Add the paprika, salt and pepper. Stir to combine.
  4. Stir in the rest of the ingredients until smooth. Cook stirring, till the sauce has thickened and is slightly reduced.
  5. Add the meat and stir to coat. Continue to simmer, stirring, for about 3-5 minutes, until the new-meat is thoroughly cooked.
  6. Slice the sandwich rolls in half and lightly toast.
  7. Place the bottom half of a toasted roll on a plate and place a dollop of coleslaw on top. Mound the slaw with the prepared new-meat and sauce, cover with the other half of the toasted roll and serve accompanied by gherkins and potato chips.
  8. Bon Appetit!
0/5 (0 Reviews)



140g (5 oz, 1) onion, chopped

25g (1 fl. oz, 2 tbsps.) olive oil

40g (2 tbsps.) tomato paste

17g (1 tbsp.) Silan (Date Syrup)

70g (3 tbsps.) ketchup

3g (1 tsp.) smoked or sweet paprika

15g (1 tbsp.) cider vinegar

80 ml (1/3 cup, 2 ¾ oz) water

Pinch of salt

Pinch of pepper


150g (1/4 head) green cabbage, shredded

120g (2) carrots, grated

5g (1 tsp.) salt

60g (3 tbsps.) Mayonnaise

25g (1 tbsp.) whole grain mustard

15g (1 tbsp.) cider vinegar

4 round or long sandwich roll


Potato Chips