Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 371
Caloriesfromfat 28 %
Fat 11.6 g
Satfat 4.2 g
Monofat 4.5 g
Polyfat 1.4 g
Protein 22.8 g
Carbohydrate 43.5 g
Fiber 3.5 g
Cholesterol 55 mg
Iron 3.8 mg
Sodium 1170 mg
Calcium 178 mg

Ingredients

1 cup packed parsley leaves
1 tablespoon capers, drained
1 tablespoon water
1 tablespoon fresh lemon juice
2 teaspoons extravirgin olive oil
1/2 teaspoon anchovy paste
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup fat-free mayonnaise
8 (1-ounce) slices sourdough bread
2 cups trimmed arugula
2 (7-ounce) bottles roasted red bell peppers, drained

Preparation

Combine the first 8 ingredients in a blender; process until smooth. Combine parsley mixture, cheese, and mayonnaise, stirring well.

Spread 1 tablespoon mayonnaise mixture over each bread slice; top each of 4 slices with 1/2 cup arugula and 1/2 cup Simply Roasted Pork. Arrange red bell peppers evenly over pork. Top each serving with remaining 4 bread slices. Cut sandwiches in half diagonally.

Note:

David Bonom,

September 2004