Roast Pork & Provolone Sandwiches

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups Pace Picante Sauce
  • 3
    tablespoons honey mustard
  • 12
    lb thinly sliced deli roast pork
  • 4
    pepperidge farm classic soft 100% whole wheat hamburger buns, split and toasted
  • 4
    slices deli provolone cheese (about 3 ounces)
  • 1
    cup firmly packed fresh baby spinach leaves, cut into very thin strips
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DIRECTIONS

  • Heat the picante sauce and honey mustard in a 2-quart saucepan over medium-high heat to a boil. Add the pork and cook until hot, stirring occasionally.
  • Divide the pork mixture among the buns. Top each with 1 slice cheese and 1/4 cup spinach.
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