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 non-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 and cooking the pork 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