I made this sandwich the first time with leftover pork tenderloin I did not want to eat cold. Sliced pork and sliced Brie layered between bread with raspberry sauce spread on both slices. Toasted in a pan until the bread was golden and the Brie was melting into the warm pork.
The raspberry sauce is what makes this more than a leftover sandwich. It is fruity and tart against the rich, melted Brie and the savoury pork. The combination tastes deliberate, not like you are cleaning out the fridge. I have made this sandwich with leftover roast pork, ham, and turkey, and it works every time.
Tips for Making Pork, Raspberry, and Brie Toasted Sandwich
Slice the pork thin and the Brie thick
Thin pork slices warm through faster and layer more evenly. Thick Brie slices take longer to melt but give you a creamier, more substantial bite. 
Cold pork from the fridge works fine. The toasting warms it through.
Toast on medium heat until the cheese melts
The bread should be golden and crispy, and the Brie should be visibly oozing at the edges. Three to four minutes per side over medium heat.
Do not press the sandwich with a spatula. The raspberry sauce squeezes out and the Brie flattens. Let gravity and heat do the work.
Sliced Pork Tenderloin, Raspberry and Brie Toasted Sandwich
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A mouthwatering sandwich combining leftover pork tenderloin, creamy brie, and a tangy raspberry sauce, all toasted to perfection.
Ingredients
- 6 oz (170g) leftover roast pork tenderloin, thinly sliced
- 3 oz (85g) Brie cheese, sliced
- 2 tablespoons raspberry sauce or preserves
- 2 slices crusty bread
- 1 tablespoon butter
Instructions
- Slice the leftover pork tenderloin and brie cheese.
- Spread raspberry sauce on one side of each bread slice.
- Layer the pork and brie between the bread slices with the raspberry sauce side facing in.
- Toast the sandwich until the bread is golden and the cheese is melted.
Notes
This sandwich is perfect for using up leftover pork or ham from holiday meals. Customize the amount of meat and cheese to your liking. The raspberry sauce can be made ahead and stored in the refrigerator for up to a week. For a different flavor profile, try adding arugula or spinach for some greens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 20
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
- Cholesterol: 40
Frequently Asked Questions
What raspberry sauce?
Any raspberry sauce, jam, or preserves. A thin layer on each slice of bread. The sauce should be concentrated and fruity, not watery.
Can I use a different cheese?
Brie is ideal because it melts into a creamy, runny layer. Camembert works too. Harder cheeses melt but do not have the same richness.
What bread works best?
Any bread that toasts well. Sourdough, white sandwich bread, or a rustic loaf. Soft bread holds the fillings. Crusty bread adds texture.
Interesting and beautiful combination
thanks Tamara!