Délifrance pulled pork and coleslaw flaguettes

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1. Defrost the flaguette for 30 mins at room temperature.
2. Place the cheddar slices on the top half of the bread and toast both halves in the oven at 180°C for 3 mins.
3. Spread the barbecue sauce over the bottom half, add the pulled pork, and top with the coleslaw.
4. Close the burger with the top half of the bread and melted cheddar.