Sandwich and Wrap Recipes

California Pork Sandwiches

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.

No Photo

Yield: 5 servings


  • 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


  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.
  2. 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.
  3. Garnish each plate with avocado slices.


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


Per serving: Calories 435 calories Protein 31g Fat 23g Sodium 1590mg Cholesterol 85mg Saturated Fat 9g Carbohydrates 33g


Recipe and photo used with permission from: National Pork Board

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