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.

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


  • 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.

Serves 5.

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 photo used with permission from: National Pork Board -