Pork Pocket Sandwiches
Leftover pork roast (or ham) can used for these pocket bread sandwiches for next day lunch or a midnight snack.
1 pound cooked pork loin, cut into thin strips
2 cup leaf lettuce
1 cup alfalfa sprouts
1 medium tomato, seeded and finely chopped
1 cup diced or shredded cheddar cheese
3 (6-inch) pita bread rounds
1 tablespoon vegetable oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon dry mustard
1/4 teaspoon salt
1 teaspoon dried herbes de Provence
- Combine pork, lettuce, alfalfa sprouts, tomato and cheese in a large bowl; toss gently.
- Cut pocket bread rounds in half; spoon mixture into pocket bread.
- Combine remaining ingredients in a jar with a tight-fitting lid. Shake well.
- Pour dressing over mixture in pocket bread. (Fill pocket bread halves just before serving.)
Makes 6 servings.
Tip: If desired, sandwich filling can be tossed with dressing, covered and refrigerated for several hours.
Recipe and photograph provided courtesy of National Pork Board.