Austrian Cheese Sandwich

Prepare the meat

1. Place the pulled pork in the vacuum pack in warm tap water in the sink for 5-10 minutes. Cut open the bag, remove the meat and empty the liquid down the drain. Portion the pulled pork, cut off approx. 1/4 piece for 4 Austrian cheese sandwiches (freeze the remaining meat in portions or whole).
2. Prepare the pulled pork for the sandwiches according to the cooking instructions.

Cabbage salad

1. Cut the white cabbage into thin strips and place in a large bowl.
2. Add the salt and sugar to the cabbage and mix well. Then leave the seasoned cabbage to stand for 10 minutes. The salt and sugar will extract the liquid from the cabbage.
3. After 10 minutes, add the balsamic vinegar, water and oil. Season with caraway and pepper to taste and mix well.

Cheese sauce

1. Melt the butter in a pan and sauté the flour in it (roux). Gradually pour in the milk with a whisk and simmer over a medium heat for approx. 5 minutes, stirring constantly, until the béchamel has a nice creamy consistency.
2. Season the béchamel sauce with salt and pepper, then stir in the grated cheese and allow to melt.

Top the sandwiches

1. Wash and tear the lettuce hearts.
2. Lightly toast the slices of brown bread either in a griddle toaster or in a frying pan.
3. Top the bottom slices of bread with lettuce leaves, coleslaw and pulled pulled pork as desired.
4. Spread with cheese sauce and place the top slices of bread on top. Take a bite and enjoy.