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Cuban-Style Pressed Pork Sandwich
By Sandra Woodruff
Feb 24, 2008, 19:01
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).
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