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Italian Pork Melts

1 lb. boneless pork roast, sliced into stir-fry strips*
2 tsp. olive oil
1/2 cup reduced-fat mayonnaise
4 6-inch submarine sandwich rolls

2/3 cup prepared pesto sauce
2 whole roasted red peppers, drained and halved
4 1-oz. slices part-skim mozzarella cheese

   Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying. Remove from heat. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves; top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls. Serves 4.
*12 ounces of thinly sliced leftover cooked pork roast can be substituted for uncooked pork. If using leftover roast, delete oil in recipe.


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