These traditionally fatty sandwiches are no match for Chef Jo Lusted's Dish Do-Over, as she cuts the calories down from 700 calories to 574, and shaves the fat down from 15 grams to 9 grams. With a double pork filling and a soft whole wheat bun, you'll find these sandwiches hard to resist.
6 cloves garlic, minced
1/2 small yellow onion, grated
1/3 cup fresh orange juice
3 tablespoons fresh lime juice
2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon sea salt and pepper
1 pound boneless pork loin
4 whole wheat hoagie rolls
4 teaspoon yellow mustard
8 ounces black forest ham, thinly sliced
2 medium dill pickles, thinly sliced
4 ounces low fat swiss cheese
In a resealable bag or container, combine garlic, onion, orange juice, lime juice, cumin, oregano, salt and pepper.
Add pork loin to marinade, turning to coat completely.
Seal and refrigerate, turning occasionally to marinate evenly, for at least 1 hour and up to 6 hours.
Preheat oven to 350 F. Line a 9 x 9-inch baking pan with parchment paper.
Heat a large, non-stick skillet over medium high, mist with cooking spray.
Remove pork from marinade, discarding marinade.
Sear pork for about 2 minutes per side, until golden brown.
Transfer to prepared baking pan and roast for 18 to 20 minutes or until cookied through. Let rest at room temperature for 10 minutes, then thinly slice.
*For make-ahead: Pork can be roasted up to 48 hours in advance, covered and refrigerated until ready to slice and use.
To assemble sandwiches, slice each roll in half lengthwise, leaving one side intact. Lightly spread with mustard, then stuff with ham, pork, pickles and cheese.
Heat a large non stick skillet or griddle over medium heat; mist with cooking spray. Place sandwiches in skillet and press down with a heavy weight to press flat, like a panino.
Cook turning once, for about 8 minutes, until golden brown and crispy and cheese is melted. Slice each sandwich in half diagonally.
Note: You can use a heavy cast-iron pan to press down the sandwiches. If you don't have a cast-iron pan, use a small baking sheet weighted with a few cans of beans on top, or you can use a brick wrapped in several layers of foil (just like in the Maple Mustard Glazed Brick Chicken recipe).
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