Twist on a club...leftover #1

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!

ENJOY!

Roasted Pork Club with Scallion Mayo

8 slices bacon 

1/2 cup mayo

4 scallions, minced

S&P

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: ****