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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.

Nutrition Facts
Calories 270 calories
Protein 23 grams
Fat 11 grams
Sodium 370 milligrams
Cholesterol 55 milligrams
Saturated Fat 4 grams
Carbohydrates 20 grams
Fiber 3 grams

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