Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add pork, turning to coat. Let stand 10 minutes.

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  • Heat a grill pan over high heat. Coat pan with cooking spray. Arrange half of pork on pan; grill 1 1/2 minutes on each side or until done. Remove pork from pan. Repeat procedure with remaining pork. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and hoisin in a small bowl. Spread mayonnaise mixture evenly over top halves of bread. Arrange lettuce over bottom halves of bread; top evenly with pork, cucumber, and jalapeño. Top with top halves of bread.

Nutrition Facts

372 calories; fat 11.3g; saturated fat 2.1g; mono fat 4.6g; poly fat 2.5g; protein 29g; carbohydrates 37g; fiber 2g; cholesterol 66mg; iron 3mg; sodium 748mg; calcium 56mg.
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