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

Ingredients

  • 20 slices pork loin roast (cooked, about 1 pound)
  • 10 slices sourdough bread (OR rye bread)
  • 4 tablespoons butter (softened)
  • 10 lettuce leaves (large)
  • 2 oranges (large, peeled and thinly sliced)
  • 1 red bell pepper (seeded and cut into strips)
  • 2/3 cup sour cream
  • 2 teaspoons onion (grated)
  • 1/8 teaspoon garlic salt
  • 4 drops hot pepper sauce

Directions

  1. 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.
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