I F@#k’n Love Gravy Roasted Pork Sandwich

It looks… generous, The pork is rosemary-scented, very proper. Respectable. But then it’s smothered in gravy, like it’s hiding something. Gravy does that, it makes everything feel safe while it weighs you down. The horseradish cheddar is sharp. It doesn’t announce itself at first, but it stings if you’re not paying attention. Dijon does the same—quiet, refined, but absolutely not kind. The tomato and arugula pretend to bring balance. Freshness. Innocence. But this isn’t a light sandwich. It’s rich, overwhelming… the kind that fills every space and leaves no room for escape. You think you’re in control when you order it. You’re not.

Ingredients

For 2 sandwiches

2 brioche rolls
1 tbs butter
2 tbs dijon mustard
1/2 lb Peter Porker’s Rosemary-Jane Roast Pork sliced
1/2 cup Peter Porker’s Rosemary-Jane Roast Pork gravy
1 cup grated horseradish cheddar cheese
4 slices salt and pepper seasoned tomatoes
2 cups arugula

Directions

Preheat your broiler.
Slice brioche rolls and butter. Broil rolls until golden brown.
Spread a thin layer of mustard on each of the slices of bread.
Spread dijon mustard on each broiled roll. Top the bottom of the roll with 1/4 lb roast pork, 1/4 cup gravy, and 1/2 cup cheese. Broil until cheese is bubbly and beginning to brown.
Top broiled cheese with seasoned tomato, arugula, and top mustard coated bun.
Serve.