Servings: 4
Prep Time: 5 Min.
Cook Time: 5 Min.

+ 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

**1/2 recipe roasted and chilled Mustard-Herb Crusted Pork Loin Roast

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

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.

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

Calories: 390;   Total Fat: 9g;   Saturated Fat: 3g;   Cholesterol: 90mg;   Total Carbs: 42g;   Fiber: 2g;   Protein: 35g;   Sodium: 870mg;