Any type of leftover roast, be it turkey breast or beef, would work in this hearty sandwich.
For the most flavor, remove from refrigerator 30 minutes before serving and let the sandwich warm to room temperature.
ROAST PORK SANDWICH WITH ONION AND ROSEMARY
MAKES 1 SANDWICH
TOTAL TIME: 5 MINUTES
lettuce
2 ounces leftover roast pork loin, sliced
2 slices olive bread
2 teaspoons onion marmalade or jam
1 teaspoon fresh rosemary, minced
tomato slices
freshly ground pepper
Press lettuce leaf with paper towel to remove all surface moisture.
Build sandwich by placing pork and the dry lettuce leaf on the bread slices, then spread onion jam over the pork, sprinkle with rosemary and place tomato atop lettuce leaf.
Top with pepper. Combine the halves. (Keeping the jam off the bread helps prevent it from turning soggy if preparing sandwich the night before.)
Per serving: 220 calories, 12 grams protein, 35 grams carbohydrates, 2 grams fiber, 3 grams fat, 1 gram saturated fat, 18 milligrams cholesterol, 324 milligrams sodium.
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Recipe and analysis provided by the Atlanta Journal-Constitution.
