California Pork Sandwiches

This cool sandwich gives a great excuse for making a pork roast the night before. Thinly sliced pork is layered with sliced orange and red pepper and topped with a seasoned sour cream sauce.

Yield: 5 servings

Ingredients

10 slices sourdough bread or rye bread
4 tablespoons butter, softened
10 large lettuce leaves
2 large oranges, peeled and thinly sliced
1 sweet red bell pepper, seeded and cut into strips
20 thin slices roast pork, about 1 pound
2/3 cup sour cream
2 teaspoons grated onion
1/8 teaspoon garlic salt
3-4 drops hot pepper sauce
1 ripe avocado, peeled and sliced

Instructions

Spread bread slices with butter; top with 5 lettuce leaves. Arrange orange slices on 5 lettuce-topped bread slices. Top orange with red pepper, then roast pork.
In small bowl stir together sour cream, onion, garlic salt and hot pepper sauce. Spoon about 2 tablespoons sour cream sauce over pork layer on each sandwich; top with remaining lettuce leaves and buttered bread slices.
Garnish each plate with avocado slices.

Notes

Slices of perfectly ripe avocado can be served alongside or on the sandwich. Serve with fresh veggies and dip.

Nutrition

Per serving: Calories 435 calories Protein 31g Fat 23g Sodium 1590mg Cholesterol 85mg Saturated Fat 9g Carbohydrates 33g

Attribution

Recipe and photo used with permission from: National Pork Board