Rating: 5 stars
4 Ratings
  • 5 star values: 4
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These light and healthy pork hoagie sandwiches are great for picnics and tailgating. Making your own creamy slaw results in less fat and calories than a store–bought counterpart.

Recipe by Cooking Light September 2000

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Prepare broiler.

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  • Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.

  • While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.

  • Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.

  • Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155' (slightly pink). turning pork occasionally.

Nutrition Facts

398 calories; calories from fat 23%; fat 10.2g; saturated fat 3.6g; mono fat 4g; poly fat 1.7g; protein 34g; carbohydrates 45g; fiber 3.4g; cholesterol 88mg; iron 4.6mg; sodium 717mg; calcium 106mg.
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