Leftover pork roast can used for these pocket bread sandwiches for next day lunch or a midnight snack.

Pork Pocket Sandwiches

1 pound cooked pork loin, cut into thin strips
2 cup leaf lettuce
1 cup alfalfa sprouts
1 medium tomato, seeded and finely chopped
2 ounces grated Cheddar cheese
3 (6-inch) pita bread rounds

1 tablespoon vegetable oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon dry mustard
1/4 teaspoon salt
1 teaspoon dried herbes de Provence

1. Combine pork, lettuce, alfalfa sprouts, tomato and cheese in a large bowl; toss gently.
2. Cut pocket bread rounds in half; spoon mixture into pocket bread.
3. Combine remaining ingredients in a jar with a tight-fitting lid. Shake well.
4. Pour dressing over mixture in pocket bread. (Fill pocket bread halves just before serving.)

Serves 6.

*If desired, sandwich filling can be tossed with dressing, covered and refrigerated for several hours.

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