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Description
Leftover pork roast can used for these pocket bread sandwiches for next day lunch or a midnight snack.
Ingredients
US|METRIC
6 SERVINGS
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Directions
- Combine pork, lettuce, alfalfa sprouts, tomato and cheese in a large bowl; toss gently. If desired, sandwich filling can be tossed with dressing (instructions follow), covered and refrigerated for several hours.
- Cut pocket bread rounds in half; spoon mixture into pocket bread.
- Combine remaining ingredients (oil, red wine vinegar, garlic, dry mustard, salt and Herbes de Provence) in a jar with a tight-fitting lid. Shake well. Pour dressing over mixture in pocket bread.
- Fill pocket bread halves just before serving.