Perfect for busy ballpark nights, these sandwiches are good served hot or cold. Cook pork ahead of time, and then assemble when ready to eat.

Robin Kline
Recipe by Oxmoor House August 2011

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

    Advertisement
  • Microwave jelly at HIGH 15 seconds or until melted.

  • Combine paprika and next 4 ingredients; rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly. Grill an additional 5 minutes or until thermometer registers 160° (slightly pink).

  • Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes.

  • While pork stands, combine ranch dressing and barbecue sauce in a large bowl. Cut pork into thin slices. Spread 1 tablespoon dressing mixture over bottom of each bun. Place pork slices evenly over dressing, and cover with bun tops.

  • Young Chefs can:

  • Stir together ranch dressing and barbecue sauce

  • Place bottom bun half on plate, and top sandwich with remaining bun half

  • Older Chefs can:

  • Brush pork with jelly

  • Spread ranch dressing mixture on bun

Nutrition Facts

265 calories; calories from fat 0%; fat 6.1g; saturated fat 1.4g; mono fat 1.4g; poly fat 1.9g; protein 28.5g; carbohydrates 27.7g; fiber 4.7g; cholesterol 76mg; iron 4mg; sodium 743mg; calcium 230mg.
Advertisement
Advertisement