Vietnames Pork Sandwiches
Serve with sweet and sour pickle slices.

Servings: 4

1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
2 tablespoons jalapeno chile, finely chopped
1 (16 inch) baguette
4 teaspoons low-fat mayonnaise (we used Low Fat Helman's)
3/4 pound cooked pork tenderloin *
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro

With the side of a knife, mash garlic and salt into a paste. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chilies. Toss to coat, set aside.

Slice baguette into 4 equal lengths. Split each piece horizontally.

Spread cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and 5-spice powder. Top with the carrot salad and a 1/8 cup of cilantro leaves. Cover with bread tops.

*COOKS NOTE: Cooked chicken breasts may also be used.

Per Serving: 344 Calories; 6g Fat (15.0% calories from fat); 1g Saturated Fat; 26g Protein; 47g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 822mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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