Yield: 4 Servings
|½ cup||Green pepper strips|
|1 medium||Onion; sliced|
|2 tablespoons||Parkay margarine|
|1 tablespoon||Dijon mustard|
|1 pounds||Thin roast pork slices|
|4 \N||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, .