- Portion size 8 servings
Ingredients
Method
In bowl, whisk together oil, chili powder, garlic, pepper and salt ; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced. Transfer to cutting board; let cool. Slice thinly on the diagonal.
Using serrated knife, cut bread loaf in half horizontally. Combine mayonnaise with mustard; spread on cut sides of loaf. Layer sliced ham, pork, dill pickles then cheese on bottom. Sandwich with top half of loaf. (Make-ahead: Wrap in foil and refrigerate for up to 6 hours.) Cut into eighths to serve.
Nutritional facts <b>Per serving:</b> about
- Sodium 824 mg
- Protein 22 g
- Calories 345.0
- Total fat 13 g
- Cholesterol 45 mg
- Saturated fat 4 g
- Total carbohydrate 34 g
%RDI
- Iron 16.0
- Folate 26.0
- Calcium 14.0
- Vitamin A 7.0
- Vitamin C 2.0
