Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 28%
  • Fat: 11.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 22.8g
  • Carbohydrate: 43.5g
  • Fiber: 3.5g
  • Cholesterol: 55mg
  • Iron: 3.8mg
  • Sodium: 1170mg
  • Calcium: 178mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy