Directions:
- In a small bowl, combine the first five ingredients, reserving 2 tablespoons; set aside. Pour remaining marinade in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
- Meanwhile, in a small bowl, combine the olive oil, vinegar, mustard, sugar and pepper. Add cabbage; toss to coat. Cover and refrigerate.
- Hollow out 1/2 in. from top and bottom halves of bread (discard removed bread or save for another use). Spritz with butter-flavored spray. Broil 3-4 in. from the heat for 1-2 minutes or until toasted. Combine mayonnaise and reserved marinade; spread over bread.
- Drain pork; discard marinade. In a nonstick skillet coated with cooking spray, cook pork in batches until no longer pink. Spoon cabbage mixture onto bottom half of bread; top with pork. Replace bread top. Cut into four sandwiches. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.28 Kcal (943 kJ) | ||
| Calories from fat | 85.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 57.17mg | 19% | |
| Sodium | 1277.21mg | 53% | |
| Potassium | 499.37mg | 11% | |
| Total Carbs | 12.44g | 4% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 21.19g | 42% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 1.9mg | 11% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.25 Kcal (483 kJ) | ||
| Calories from fat | 43.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 15% | |
|---|---|---|---|
| Cholesterol | 29.25mg | 19% | |
| Sodium | 653.39mg | 53% | |
| Potassium | 255.46mg | 11% | |
| Total Carbs | 6.37g | 4% | |
| Sugars | 2.36g | 18% | |
| Dietary Fiber | 0.83g | 6% | |
| Protein | 10.84g | 42% | |
| Vitamin C | 10.5mg | 34% | |
| Iron | 1mg | 11% | |
| Calcium | 16.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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