Italian Pork Melts
This is also a great recipe for using leftover pork roast or ham instead of stir-frying pork strips. Prepared either way, it's a delicious hot sandwich.
1 pound boneless pork roast, sliced into stir-fry strips*
2 teaspoons olive oil
1/4 to 1/2 cup mayonnaise
4 (6-inch) submarine sandwich rolls, split
2/3 cup prepared pesto sauce
2 whole roasted red peppers, drained and halved
4 (1-ounce) slices mozzarella cheese
- Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat.
- While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown.
- Divide pork strips onto the four roll halves with mayonnaise, top with red pepper pieces and a slice of cheese. Broil just until cheese is bubbly.
- Top with remaining half of rolls.
Makes 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.
Recipe and photograph provided courtesy of National Pork Board.