Roast Pork Sandwiches

This course has several make-ahead elements. The pork brines overnight, a simple process well worth the effort. The roast makes enough for leftovers. You can prepare the horseradish cream up to a day ahead. The rolls are best baked the morning of the party; you can substitute Parmesan or Gruyère for the nutty-tasting Parrano cheese. Not in the mood to bake? Buy rolls instead.

Yield: 12 servings (serving size: 1 sandwich)

Ingredients

• 1/2  cup  Horseradish Cream
• 12  Parrano Cheese-Thyme Rolls, cut in half horizontally
• 12  ounces  Roast Pork, thinly sliced

Preparation

Spread 1 teaspoon horseradish cream on tops and bottoms of rolls. Place 1 ounce pork on bottom half of each roll; top with top halves of rolls.

Note: Nutritional analysis includes pork, horseradish, and rolls.

Nutritional Information

Calories:

202 (22% from fat)

Fat:

5g (sat 2.3g,mono 1.7g,poly 0.5g)

Protein:

13.8g

Carbohydrate:

24g

Fiber:

1.1g

Cholesterol:

51mg

Iron:

2mg

Sodium:

379mg

Calcium:

77mg