BBQ Pork Sandwich with Carmelized Onions and Fontina Cheese with Red Wine Vinegar Dressed Green Salad
BBQ Pork Sandwich
This can be done in the prepped in the morning before work and heated up when ready.
Serving – 1 sandwich
Pork in BBQ sauce fron Day 3 Dinner* – $1.36
1 oz onions sliced thin – $0.08
1 teaspoon olive oil – $0.10
1/2 ounce fontina cheese – $0.55
1 slice Bread Sourdough – $0.15
Extra bbq sauce $0.40
Total for recipe – $2.64 per serving
Calories: 512 Fat: 15 Protein: 39.45
Heat 1 teaspoon olive oil in a pan on low heat. Add onions and sweat for 1 minute. Toast bread. Turn heat up on onions to medium and stir until brown, tender, and sweet. Remove from pan and set aside.
If taking to work:
Put onions in tupperware or bag that the pork came from with pork and extra bbq sauce. Put toasted bread and cheese in a separate container.Assemble and heat at work.
If access to a stove is available:
Take the pork you set aside last night in the bbq sauce in the fridge from Day 3 Dinner and place it in pan. Warm it until almost warmed through, put cheese on top and continue heating until cheese is melty. Assemble sandwich when ready to serve, adding extra bbq to sandwich.
*You can easily do the pork in the morning. Just heat a small amount of oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once. Rest and then cut the pork, adding it to barbecue sauce. Tangy Barbecue sauce can be made in the time it takes the pork to cook and rest.
Red Wine Vinegar Dressed Green Salad
.5 oz spinach $0.14
1/2 roma tomato, sliced thin $0.22
1/3 cucumber, sliced thin $0.36
1/2 carrot, sliced thin with vegetable peeler $0.04
1 tablespoon red wine vinegar $0.15
salt and pepper $0.05
Total for recipe – $0.96 per serving
Calories: 27 Fat: .3 Protein: 1