Roast Pork Sandwiches

Roast Pork Sandwiches
Photo by Howard L. Puckett


  • 12 ounces Roast Pork, thinly sliced
  • 12 Parrano Cheese-Thyme Rolls, cut in half horizontally
  • ½ cup Horseradish Cream

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.

View full recipe at My Recipes


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