Italian Pork Melts
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10 minutes prep, 10 minutes cook
1 pound boneless pork roast, sliced into stir-fry strips*
2 teaspoons olive oil
1/2 cup reduced-fat mayonnaise
4 6-inch submarine sandwich rolls, split
2/3 cup pesto
2 whole roasted red peppers, drained and halved
4 1-oz slices part-skim mozzarella cheese
Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.
*12 ounces of thinly sliced leftover cooked pork roast can be substitued for uncooked pork. If using leftover roast, delete oil in recipe.
Great with leftover pork roast instead of stir-frying pork strips. Make sure if younger cooks are helping to have an adult use the broiler.
Protein: 47 grams
Fat: 47 grams
Sodium: 1070 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 15 grams
Carbohydrates: 42 grams