Entrees - Phase 2 - Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise (make w/ Simply Roasted Pork)

01-04-2005, 07:01 PM
Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise
From Cooking Light

Make this dish using leftover pork from the Simply Roasted Pork recipe: http://www.3fatchicks.com/forum/showthread.php?p=744139#post744139

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 reduced fat feta cheese
1/4 cup light or regular 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

Combine the first 8 ingredients in a blender; process until smooth. Combine parsley mixture, cheese, and mayonnaise, stirring well.
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.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 371 (28% from fat); FAT 11.6g (satfat 4.2g, monofat 4.5g, polyfat 1.4g); PROTEIN 22.8g; CARBOHYDRATE 43.5g; FIBER 3.5g; CHOLESTEROL 55mg; IRON 3.8mg; SODIUM 1170mg; CALCIUM 178mg;
Cooking Light, SEPTEMBER 2004