Italian Pork Melts

    20 minutes
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Italian Pork Melts


  • 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.


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.