Babe’s Thanksgiving

Dark bread, that pumpernickel, sturdy as the soil itself. Then you’ve got your meat - honest meat - brightened by a tart green apple and a sharp bite of onion. The cream cheese and cranberry smooth it out, the marmalade brings a little surprise, and that rosemary mustard rub ties it all together. Strange combination, looks like it shouldn’t work… but it does. Just like a certain pig.

Ingredients

for 4 sandwiches

2 lb. Peter Porker Rosemary-Jane Roast Pork
8 slices pumpernickel bread
1 Granny Smith Aple
1 cup Whipped Cream Cheese
1/2 cup Cranberry Sauce
1/4 Cup Orange Marmalade
4 Slices Red Onion

Directions

Slice the cold roast pork thin
Core and slice the apple into thin slices
Spread the cream cheese onto each slice of the pumpernickel, top half the slices with the cranberry sauce and half with the marmalade. Top the cranberry slices with the red onion and the marmalade slices with the apple slices
Top the cranberry bread slices with the pork and top with the marmalade slices
Cut sandwich and serve