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Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise

Yield 4 servings (serving size: 1 sandwich)

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 cups thinly sliced Simply Roasted Pork (about 12 ounces)
  • 2 (7-ounce) bottles roasted red bell peppers, drained

Nutrition 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

How to Make It

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

  2. 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.