Roast Pork Sandwiches

Name: Roast Pork Sandwiches
Yield: 12 servings (serving size: 1 sandwich)
Ingredients: ½ cup Horseradish Cream; 12 Parrano Cheese-Thyme Rolls, cut in half horizontally; 12 ounces Roast Pork, thinly sliced

2 Ratings
1 Review

These roast pork sandwiches have several make-ahead elements. The pork brines overnight, a simple process well worth the effort. The roast makes enough for leftovers. You can prepare the horseradish cream up to a day ahead.

Recipe by Cooking Light December 2005

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Howard L. Puckett

Recipe Summary

Yield:

12 servings (serving size: 1 sandwich)

Nutrition Info

Ingredients

½ cup Horseradish Cream
12 Parrano Cheese-Thyme Rolls, cut in half horizontally
12 ounces Roast Pork, thinly sliced

Directions

Step 1

Spread 1 teaspoon horseradish cream on tops and bottoms of rolls. Place 1 ounce pork on bottom half of each roll; top with top halves of rolls.

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Step 2

Note: Nutritional analysis includes pork, horseradish, and rolls.

Nutrition Facts

Per Serving:

202 calories; calories from fat 22%; fat 5g; saturated fat 2.3g; mono fat 1.7g; poly fat 0.5g; protein 13.8g; carbohydrates 24g; fiber 1.1g; cholesterol 51mg; iron 2mg; sodium 379mg; calcium 77mg.

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Roast Pork Sandwiches

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Roast Pork Sandwiches

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Roast Pork Sandwiches

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Roast Pork Sandwiches