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 to 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.

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