Hopefully someone is reading this...
and you all haven't abandoned me.
This is a really good lunch option...and is the first of two things I did with the pork roast leftovers.
Remember the pork? It was a while ago, but only a couple blog posts back...check it out...I promised leftover recipes, so FINALLY here they are. Again, Sorry!
I absolutely loved this.
I never really make leftovers into anything, I tend to just eat them, how they are for lunch.
I would have just eaten that pork with the fig sauce for a lunch if it weren't for this handy cookbook and the leftover ideas that it offers me.
One of the many amazing things I love about these cookbooks!
Very easy and very quick and definitely a filling and delicious lunch.
I used turkey bacon...I know what your thinking but this kind is really good, I'm not lying I swear...
but don't take my word for it, try it yourself!
Roasted Pork Club with Scallion Mayo
8 slices bacon
1/2 cup mayo
4 scallions, minced
12 slices whole wheat bread lightly toasted
3/4 lb roasted pork loin, sliced (from previous meal)
1 ripe avocado, pitted, peeled and thinly sliced
1 cup alfalfa sprouts (skipped this)
8 thin slices swiss cheese (used white cheddar)
Dill pickles for serving.
Makes 4 sandwiches.
Cook bacon and drain fat. Mix together mayo and scallions; season with salt and pepper.
Spread one side of each bread slice with mayo. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon and cheese. Stack layers, then top with remaining bread. Half with a serrated knife, if desired.
Serve with dill pickle if desired.
Logan Rating: ****