Sandwiches & Wraps : Hot sandwiches Last Updated: Apr 25th, 2009 - 18:18:12 Cuban-Style Pressed Pork Sandwich By Sandra Woodruff  Printer friendly page Yield: 1 serving 2 slices mixed grain, whole wheat sourdough, or other firm whole grain bread* 1 1/2 teaspoons spicy mustard 1 1/2 teaspoons nonfat or light mayonnaise 2 ounces sliced cooked lean pork loin roast several dill pickle slices 1 ounce thinly sliced reduced-fat Swiss or white cheddar cheese olive oil cooking spray 1. Lay the bread slices on a flat surface. Combine the mustard and mayonnaise and spread each slice with half of the mayonnaise mixture. Top one bread slice with the pork loin, pickles, and cheese. Top with the remaining bread slice, with the mustard-mayonnaise side facing in. 2. Spray the outside of both bread slices with the cooking spray. Cook in a sandwich press or tabletop grill (such as a George Foreman grill) for about 4 minutes, or until the bread is toasted and the cheese is melted. Cut the sandwich in half and serve hot. Nutritional Facts (per serving) Calories: 356  Carbohydrates: 36 g   Fiber: 5 g    Fat: 10.2 g   Sat. Fat: 4.6 g Cholesterol: 59 mg     Protein: 31 g    Sodium: 835 mg    Calcium: 275 mg    GI rating: moderate Diabetic exchanges: 2 lean meat, 1 medium-fat meat, 2 starch *To reduce calories and carbs: Use “light” multigrain or whole-wheat bread, with 50 calories and 7 to 9 grams carb per slice (-80 calories, -15 g carb, -1 starch exchange). © Copyright 2005 by eatsmarttoday.com Top of Page