RECIPE INGREDIENTS:

 

 28 oz. can - Heat & serve
 Pork,  (available brand)

 2 - Cloves garlic, Minced

 1/2  tsp. - Cilantro Leaves,
 (fresh if available)

 3/4 cup - celery,
 finely chopped

 3/4 cup - Green
 Pepper, finely chopped

 3/4 cup - Red Onion,
 finely chopped 

 ½ cup - Green Onions,
 finely chopped 

 1 cup - mild Salsa

 8 oz. - Daisy Brand
 Light Sour cream

 3 Tbsp. - fresh Chives,
 chopped finely 

 3 Tbsp. - Mustard,
 any brand 

 1 slice - Extra Sharp
 Cheddar cheese
 1 slice - Mozzarella 
 cheese both thinly sliced

 4 Tbsp. - Olice Oil

 1 pack - Arnold Multi-
 Grain Sandwich Thins
 


Pork - Multi-grain SandwichThins
 

Preparation:
 1. In a large skillet add 3 Tbsp. Olive Oil (heat skillet to
 cover bottom with oil). Then add Celery, Green Pepper,
 Red Onion, Green Onions, Garlic, fresh Chives and
 Cilantro.	 

 2. Saute till Onions are clear, stir in Mustard, Sour
 Creme and Mild salsa. Bring to a slight bubble. 

 3. Drain Pork (reserve liquid for other use), remove
 excess fat and break apart. (like pulled pork not
 shredded pork)

 4. Stir Pork into skillet with sauted ingredients and
 simmer for 30 minutes, then remove from stove.

 5. In a large skillet add 1 Tbsp. Olive Oil (heat skillet to
 cover bottom with oil). Toast top and bottom of 2
 Sandwich Thins on both sides and set aside.
 
 6. Place the bottoms of Sandwich Thins in skillet,
 place a generous helping of the Pork mixture on
 each one, then place 1 slice each of Cheddar and
 Mozzarella cheese on top of the Pork on each Sandwich
 Thin, cover each with Sandwich Thin top. Cover skillet,
 turn heat to medium heat. Remove sandwiches as
 soon as cheese starts to melt. Serves 6.
 
 Serve with Low-salt Kettle style Potato Chips

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