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Pork Pocket Sandwiches : Leftovers Can Become a Tasty Meal-on-the-Run

October 02, 1986

Pork Pocket Sandwiches make a meal-on-the-run and are an excellent way to use the last of a pork roast. The filling can be prepared ahead and refrigerated for several hours. Fill the pita bread halves just before serving.

Keep these sandwiches in mind for picnic and camping trips, too. Tote the filling in a cooler along with some cool drinks. Carry the pocket bread and other supplies that don't need to be kept cool in a picnic basket.


1 pound cooked pork, cut into strips

2 cups tightly packed torn leaf lettuce

1 cup alfalfa sprouts

1 medium tomato, chopped

1/2 cup Cheddar cheese, cubed or shredded

2 tablespoons oil

1 tablespoon red wine vinegar

1 teaspoon dried salad herbs

1/4 teaspoon dry mustard

1 clove garlic, minced

1/4 teaspoon salt

Dash pepper

3 (6-inch) pita bread rounds

Combine pork, lettuce, alfalfa sprouts, tomato and cheese in large bowl.

Combine oil, vinegar, salad herbs, dry mustard, garlic, salt and pepper in jar with tight-fitting lid and shake well.

Pour dressing over meat mixture and toss gently. Cover and refrigerate several hours.

Cut pita bread rounds in halves. Spoon mixture into pockets just before serving. Makes 6 sandwiches.

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