1.Combine dijonnaise, parsley and shallot in a small bowl.
2.Heat oil in a small frying pan over medium heat. Add sage leaves, cook for 1 minute or until crisp; drain on paper towel. Add pork to the same pan; cook for 2 minutes each side or until pork is lightly browned and heated through. Remove from pan.
3.Add rolls, cut-side down, to same pan; cook for 1½ minutes each side or until toasted.
4.Spread half the dijonnaise mixture over roll bases, top with rocket, warm pork and sage leaves, then combined apple and celery. Spoon over the remaining dijonnaise mixture; sandwich with bread roll lids.
This is an ideal recipe to use up leftover roast meat. Substitute lamb, beef or chicken, if preferred.Note