Slaw:
\n1\/3 C. reduced-fat mayonnaise dressing
\n1 T. fresh lemon juice
\n1 T. nonfat milk
\n1\/2 tsp. sugar
\n1\/2 tsp. ground celery seeds
\n1 bag (16 oz.) shredded coleslaw mix
\nPork Melts:
\n1 crusty baguette (18 inches long, about 6 oz., or trimmed to weigh 6 oz.)
\n3 T. sweet pickle relish
\n3 T. sweet pickle relish
\n1 jar (12 oz.) roasted red peppers, drained
\n1 container (20 oz.) prepared pulled pork with barbecue sauce
\n1 C. shredded reduced-fat cheddar cheese (4 oz.)<\/p>\n
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\u00b0. 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\u00b0 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.<\/p>\n
Yield: 6 servings
\nCalories: 343
\nFat: 10g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n