Italian Pork Melts

Italian Pork Melts

Strips of pork covered with pepper pieces and cheese, then melted until bubbly. Yum!


  • 1 pound boneless pork roast, sliced into stir-fry strips*
  • 2 teaspoons olive oil
  • 1/2 cup reduced-fat mayonnaise
  • 4 (6-inch) submarine sandwich rolls, split
  • 2/3 cup pesto
  • 2 whole roasted red peppers, drained and halved
  • 4 (1 ounce) slices part-skim mozzarella cheese


  1. Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat.
  2. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls.
  3. Broil briefly just to lightly brown.
  4. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese.
  5. Broil just until cheese is bubbly.
  6. Top with remaining half of rolls.

Prep: 10 min | Cook: 10 min | Yield: 4 servings

* 12 ounces of thinly sliced leftover cooked pork roast can be substituted for uncooked pork. If using leftover roast, delete oil in recipe.

Serving Suggestions: Great with leftover pork roast instead of stir-frying pork strips. Make sure if younger cooks are helping to have an adult use the broiler.

Nutrition Information Calories: 770 calories Protein: 47 grams Fat: 47 grams Sodium: 1070 milligrams Cholesterol: 90 milligrams Saturated Fat: 15 grams Carbohydrates: 42 grams

Recipe and photo used with permission from: National Pork Board -

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