Slaw:
1/3 C. reduced-fat mayonnaise dressing
1 T. fresh lemon juice
1 T. nonfat milk
1/2 tsp. sugar
1/2 tsp. ground celery seeds
1 bag (16 oz.) shredded coleslaw mix
Pork Melts:
1 crusty baguette (18 inches long, about 6 oz., or trimmed to weigh 6 oz.)
3 T. sweet pickle relish
3 T. sweet pickle relish
1 jar (12 oz.) roasted red peppers, drained
1 container (20 oz.) prepared pulled pork with barbecue sauce
1 C. shredded reduced-fat cheddar cheese (4 oz.)

Slaw: In small bowl, whisk together the mayonnaise dressing, lemon juice, milk, sugar and celery seed. Place coleslaw mix in medium-size bowl. Add the mayonnaise mixture; toss to combine. Cover and refrigerate until serving. Pork Melts: Heat oven to 400°. Slice baguette into 3 equal pieces, each about 51/2 inches long. Slice each piece of bread in half horizontally to make 6 pieces total. Arrange the bread pieces, cut sides up, on a baking sheet. Spread 1/2 T. relish onto each piece of bread. Top with roasted peppers, dividing equally. Divide pulled pork among bread pieces, about 1/3 C. per sandwich. Sprinkle with cheddar, dividing equally. Bake sandwiches in 400° oven 12 minutes or until barbecued pork is hot and cheese is melted. Run under the broiler for 2 minutes until bubbly, if desired. Serve warm with coleslaw.

Yield: 6 servings
Calories: 343
Fat: 10g
Fiber: 3g