Ingredients
- 2 slices of oroweat 12 Grain bread
- ⅓ c. cooked, shredded lean pork
- 2 tbsp. whole grain mustard
- 3 tbsp. black beans (if from a can, rinsed and drained)
- 1 tbsp. diced pimientos
- 2 pinches ground cumin
- 1 tsp. lime juice
- 1 pinch kosher salt
- 1 tsp. olive oil
- 1 ½ tbsp. sweet pickle relish
- 2 thin avocado slices
- 4-5 pepperoncini slices, optional
Instructions
- In a bowl, toss pork, mustard, black beans, pimientos, cumin, and lime juice.
- Season with salt.
- Heat a large nonstick skillet over medium high heat.
- Brush one side of each 12 Grain bread slice with olive oil.
- Place olive oil sides down on skillet; cook until lightly toasted.
- Spread pickle relish on one 12 Grain bread slice, over side without olive oil.
- Top with pork mixture, avocado, and pepperoncini.
- Close with remaining bread slice, olive oil side on the outside.
- 2 slices of oroweat 12 Grain bread 12 Grains and Seeds
- ⅓ c. cooked, shredded lean pork
- 2 tbsp. whole grain mustard
- 3 tbsp. black beans (if from a can, rinsed and drained)
- 1 tbsp. diced pimientos
- 2 pinches ground cumin
- 1 tsp. lime juice
- 1 pinch kosher salt
- 1 tsp. olive oil
- 1 ½ tbsp. sweet pickle relish
- 2 thin avocado slices
- 4-5 pepperoncini slices, optional
- In a bowl, toss pork, mustard, black beans, pimientos, cumin, and lime juice.
- Season with salt.
- Heat a large nonstick skillet over medium high heat.
- Brush one side of each 12 Grain bread slice with olive oil.
- Place olive oil sides down on skillet; cook until lightly toasted.
- Spread pickle relish on one 12 Grain bread slice, over side without olive oil.
- Top with pork mixture, avocado, and pepperoncini.
- Close with remaining bread slice, olive oil side on the outside.
