Perfect pork sandwich

Yield: 4 Servings

Measure Ingredient
½ cup Green pepper strips
1 medium Onion; sliced
2 tablespoons Parkay margarine
1 tablespoon Dijon mustard
1 pounds Thin roast pork slices
4 Poppy seed buns; split
¼ pounds Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced

Saute vegetables in margarine. Stir in mustard. Add meat; mix lightly.

Fill rolls with meat mixture and Velveeta Mexican cheese spread; wrap in foil. Bake at 300 degrees 10 to 15 minutes or until thoroughly heated. 4 sandwiches.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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