Italian Pork Melts
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TOTAL PREP TIME
20 minutes
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DIFFICULTY
Medium
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Ingredients
- 1 pound boneless pork roast sliced into stir-fry strips*
- 2 teaspoons olive oil
- 1/2 cup non-fat mayonnaise
- 4 6-inch submarine rolls split
- 2/3 cup pesto
- 2 whole roasted red peppers drained and halved
- 4 1-oz slices part-skim mozzarella cheese
Nutrition Facts
- Calories: 770 calories
- Protein: 47 grams
- Fat: 47 grams
- Sodium: 1070 milligrams
- Cholesterol: 90 milligrams
- Saturated Fat: 15 grams
- Carbohydrates: 42 grams
Cooking Directions
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.
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.
Serves 4
*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.
