Roast Pork Sandwiches with Radishes and Parsley Dressing

Roast Pork Sandwiches with Radishes and Yogurt Dressing

Community gardening training session dinner, 6/4/12

These sandwiches are a great way to use leftover roast pork. Or, you could use other leftover roast meat or deli meats.

  • 2 tablespoons plain yogurt (or you can substitute low-fat sour cream or mayonnaise)
  • 1 tablespoon lemon juice (or you can use red or white wine vinegar)
  • 2 teaspoons canola, vegetable, or olive oil (omit if using sour cream or mayonnaise)
  • ¼ cup chopped fresh parsley*
  • 1 large pinch salt
  • black pepper, to taste
  • 4 rolls or buns, or other bread to make 6 sandwiches
  • 1 pound roast pork or other leftover or deli meat
  • 4 radishes, thinly sliced*
  • 8 large leaves lettuce, washed and dried

Prepare dressing: in a small bowl, mix together yogurt, lemon juice, oil, parsley, salt, and pepper.

Assemble sandwiches: Spread the dressing on the rolls, dividing it evenly between the sandwiches. The add pork, radish slices, and lettuce to each sandwich. Serve.

Yield: 4 sandwiches.

*Radishes and parsley can be grown in your own garden.

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