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Great with leftover pork roast instead of stir-frying pork strips. Make sure if younger cooks are helping to have an adult use the broiler.

Italian Pork Melts

1 pound boneless pork roast, sliced into stir-fry strips*

2 teaspoons olive oil
1/2 cup reduced-fat mayonnaise
4 (6-inch) submarine sandwich rolls, split
2/3 cup prepared pesto sauce
2 whole roasted red peppers, drained and halved
4 (1-ounce) slices part-skim mozzarella cheese

1. Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.

Makes 4 servings.

*12 ounces of thinly sliced leftover cooked pork roast can be substitued for uncooked pork. If using leftover roast, delete oil in recipe.

Nutrition Facts: Calories 770 calories Protein 47 grams Fat 47 grams Sodium 1070 milligrams Cholesterol 90 milligrams Saturated Fat 15 grams Carbohydrates 42 grams

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