Meyer's pork roast sandwich has become a Roskilde Festival must-have. Below, Meyers shows you how to make your own homemade version for your DIY party, with crispy buns, tender pork roast and crispy crackling.

4 persons

  • 2 tbsp Greek yoghurt 2 %
  • 2 tbsp mayonnaise
  • 1 tbsp coarse-ground mustard
  • 1 tsp apple cider vinegar
  • 1 tsp acacia honey
  • Sea salt
  • Freshly ground pepper
  • 2 apples
  • 2 pickled cornichons
  • 200 g preserved red cabbage
  • 800 g pork roast with rind
  • 4 sandwich buns


Stir Greek yoghurt, mayonnaise and mustard together to make a dressing, and season with vinegar, honey, salt and pepper.
Cut the apples into quarters, remove the core and cut the apples into thin slices. Also, cut the cornichons into slices.
Heat the cabbage in a small saucepan – and you can also heat the pork roast in the oven at 170°C for 10-15 minutes (do this before cutting it into slices so that it doesn't dry out).

Slice the sandwich buns and heat them in the oven. Then spread the mustard dressing on both top and bottom.
Cut the pork roast into 8 slices and place 2 in each bun. Sprinkle with a little salt and add thin slices of fresh apple, drained warm red cabbage and cornichons.

Put the top buns on and serve them immediately.