Roast Pork and Provolone Sandwiches

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups Pace® Picante Sauce
• 3 tablespoons honey mustard
• 1/2 pound thinly sliced deli roast pork
• 4 whole wheat hamburger buns, split and toasted
• 4 slices deli provolone cheese*
• 1 cup firmly packed fresh spinach leaves, cut into very thin strips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir together the picante sauce and honey mustard in a small saucepan.

2. Warm the sauce over medium heat for 3 to 4 minutes, stirring, until hot but not boiling.

3. Toast the split hamburger buns cut side up under a broiler or in a skillet for 1 to 2 minutes until lightly golden.

4. Layer the deli roast pork in a single pass in a skillet over medium heat and warm for 1 to 2 minutes until heated through.

5. Place a slice of provolone over the warm pork and cover the pan for 30 seconds to melt the cheese.

6. Spread a spoonful of the warm sauce on the bottom halves of the toasted buns.

7. Top each bun with the pork and cheese, then add a pile of thinly cut spinach strips.

8. Close the sandwiches with the top bun halves and serve right away with the remaining sauce on the side.