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
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
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.