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Media Noche Sandwiches with Mojo
Ingredients
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1
medium red and/or yellow sweet pepper, seeded and finely chopped (3/4 cup total)
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4
large cloves garlic, minced
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1
teaspoon olive oil
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1/4
cup orange juice
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1
tablespoon lime juice
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1
teaspoon ground cumin
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1
teaspoon dried oregano, crushed
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1/4
teaspoon salt
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1/4
teaspoon pepper
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1
cup packaged coleslaw mix
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8
slices marbled rye-and-pumpernickel bread, toasted if desired
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8
ounces thinly sliced cooked pork loin
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2
- 3
ounces reduced-fat Monterey Jack cheese, thinly sliced
Directions
1. For mojo sauce, cook sweet pepper and garlic in hot oil in a small saucepan until tender. Stir in orange juice, lime juice, cumin, oregano, salt, and pepper. Bring to boiling; reduce heat and boil gently for 1 minute. Cool to room temperature. Store tightly covered in the refrigerator for up to 1 week.
2. For each sandwich, place 1/4 cup coleslaw mix on 1 bread slice. Spoon 2 tablespoons mojo sauce over each slice. Top each with one-fourth of the sliced pork and cheese, and the remaining bread slice. Makes 4 servings.
From the Test Kitchen
- Note Food exchanges:1-1/2 vegetable, 2 starch, 2 meat, 1/2 fat.
Nutrition Facts
(Media Noche Sandwiches with Mojo)
- Servings Per Recipe 4,
- Calories 343,
- Protein (gm) 21,
- Carbohydrate (gm) 38,
- Fat, total (gm) 11,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 268,
- Vitamin C (mg) 50,
- Sodium (mg) 892,
- Calcium (DV %) 182,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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