Italian Pork Melts

1 pound boneless pork roast, sliced into stir-fry strips*
2 teaspoons olive oil
1/2 cup reduced-fat mayonnaise
4 (6-inch) submarine sandwich rolls, split
2/3 cup prepared pesto sauce
2 whole roasted red peppers, drained and halved
4 (1-ounce) 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.
Makes 4 servings.

*12 ounces of thinly sliced leftover cooked pork roast can be
substitued for uncooked pork. If using leftover roast, delete oil in
recipe.

Nutrition Facts
Calories 770 calories
Protein 47 grams
Fat 47 grams
Sodium 1070 milligrams
Cholesterol 90 milligrams
Saturated Fat 15 grams
Carbohydrates 42 grams