Pork Cordon Bleu Sandwiches
Courtesy of National Pork Board 4 Servings • 5 Min. Prep Time • 5 Min. Cook Time| Ingredients |
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| 3/4 lb. cooked pork roast ** |
| 4 1/2-in. thick French bread, slices |
| 5 tsp. Dijon-style mustard |
| 2 1-oz. slices deli ham, extra lean, halved |
| 4 1/2-oz. slices Swiss cheese, reduced-fat |
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| **1/2 recipe roasted and chilled Mustard-Herb Crusted Pork Loin Roast |
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| Ingredients: |
| 1 1/2 lb. New York (top loin) pork roast, boneless, trimmed of external fat |
| 1 c. panko bread crumbs |
| 1/4 tsp. salt |
| 1/8 tsp black pepper |
| 1 egg yolk, beaten |
| 2 Tbsp. Dijon-style mustard |
| 1 1/2 tsp. fresh thyme, chopped |
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| Cooking Directions |
| 1. Heat oven to 350°F. Place panko on large dinner plate; set aside. Pat surface of pork dry with paper towels; sprinkle with salt and pepper. Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover. |
| 2. Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 30-45 min. or until an instant-read thermometer inserted near center reads 145°F. Loosely cover pork with foil. Let rest for 5-10 min. |
| 3. Transfer pork roast to carving board; Cut half of the pork roast into 1/2-in.-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hr. Loosely cover and refrigerate for sandwiches. Serves 4 with leftovers for sandwiches. |
Directions:
1. Heat oven broiler. Place bread on rack in broiling pan. Broil 4-in. from heat for 1-2 min. or until very lightly toasted. Spread mustard on toasted sides of bread.
2. Cut pork roast into 1/4-in.-thick slices. Layer slices of pork roast, ham and cheese on top of each bread slice. Broil for 2-3 min. or until cheese is melted and sandwiches are slightly heated through. Serve immediately.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 390; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 90mg; Total Carbs: 42g; Fiber: 2g; Protein: 35g; Sodium: 870mg;