10 slices sourdough bread or rye bread
4 tablespoons butter, softened
10 large lettuce leaves
2 large oranges, peeled and thinly sliced
1 sweet red bell pepper, seeded and cut into strips
20 thin slices roast pork, about 1 pound
2/3 cup sour cream
2 teaspoons grated onion
1/8 teaspoon garlic salt
3-4 drops hot pepper sauce
1 ripe avocado, peeled and sliced
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.
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.
Nutrition Facts: Calories 435 calories Protein 31 grams Fat 23 grams Sodium 1590 milligrams Cholesterol 85 milligrams Saturated Fat 9 grams Carbohydrates 33 grams
Recipe and photograph courtesy of the National Pork Board.
Recipe Goldmine LLC © 1999 - | All Rights Reserved