Media Noche Sandwiches with Mojo
Recipe from Better Homes and Gardens

Here's a quick 30-minute dinner that's hearty and delicious. Make the meal come together quickly by making the mojo sauce up to 1 week ahead of serving.


Media Noche Sandwiches with Mojo

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Ingredients
  • 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 to 3  ounces
    reduced-fat Monterey Jack cheese, thinly sliced
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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.

Food exchanges
1-1/2 vegetable, 2 starch, 2 meat, 1/2 fat.
Nutrition information
Calories 343, Total Fat 11 g, Saturated Fat 4 g, Sodium 892 mg, Carbohydrate 38 g, Fiber 1 g, Protein 21 g. Daily Values: Vitamin A 26%, Vitamin C 85%, Calcium 18%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet
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