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This cool sandwich gives a great excuse for making a pork roast the night before. Thinly sliced pork is layered with sliced orange and red pepper and napped with a seasoned sour cream sauce. Slices of perfectly ripe avocado can be served alongside or on the sandwich.

California Pork Sandwiches

10 slices sourdough bread
4 tablespoons butter, softened
10 large lettuce leaves
2 large oranges, peeled and thinly sliced
1 sweet red bell pepper, seeded and cut into strips
20 thin slices roast pork, about 1 pound
2/3 cup sour cream
2 teaspoons grated onion
1/8 teaspoon garlic salt
3-4 drops hot pepper sauce
1 ripe avocado, peeled and sliced

1. Spread bread slices with butter; top with 5 lettuce leaves. Arrange orange slices on 5 lettuce-topped bread slices. Top orange with red pepper, then roast pork.
2. In small bowl stir together sour cream, onion, garlic salt and hot pepper sauce.
3. Spoon about 2 tablespoons sour cream sauce over pork layer on each sandwich; top with remaining lettuce leaves and buttered bread slices.
4. Garnish each plate with avocado slices.

Makes 5 servings.

Nutrition Facts: Calories 460 calories Protein 31 grams Fat 24 grams Sodium 1590 milligrams Cholesterol 85 milligrams Saturated Fat 11 grams Carbohydrates 33 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.