Spinach and Smoked Pork Sandwich

INGREDIENTS for two:

2 rolls (in this recipe we use
cheese-topped rolls)
4 teaspoons Dijon mustard
4 teaspoon spreadable Brie
cheese
12 slices of cold pork (preferably
smoked - you may use grilled
pork leftovers)
1 cup baby spinach leaves

DIRECTIONS:

Preheat oven to 300 degrees F.
Cut rolls in half, crosswise.

Split each half horizontally.

Spread 1 teaspoon Dijon
mustard over each inner side of
roll bottoms.

Spread 1 teaspoon Brie over
inner side of each roll tops.

Top roll bottoms with 3 slices of
pork each.

Top each roll bottom with 1/4
cup baby spinach.

Cover each roll bottom with its
top. Place sandwiches onto
baking dish and bake in
preheated oven for 3 to 4
minutes to warm through.

Serve warm.

Spinach and Smoked Pork Sandwich

Simplicity is the key! You don't need fancy
ingredients to create a tasty and filling sandwich for
lunch. Use any leftovers to substitute pork. You can
also try butter

Adapted from

Nancy
Silverton's
Sandwich Book:
The Best
Sandwiches Ever