MONDAY

Ciabatta with Slow-Roasted Pork, Garlicky Spinach & Provolone  | Baked, Southwestern-Spiced Sweet Potato Fries with Chile-Cilantro Sour Cream Dipping Sauce

I love left-overs that aren’t really left-overs…you know what I mean:  the same meal - two nights in a row.  Re-purposing is a hot term these days & that is how I like to think of left-overs…re-purposing really great food.  Last night we enjoyed an amazing Slow-Roasted Pork & there was just enough left-over meat to re-purpose into this sandwich-for-dinner meal, adding freshly sautéed spinach & provolone cheese.  Two fabulous dinners, using the same key dish, in two totally different ways.

With the pork already done, the hardest part of tonight’s dinner was the peeling & slicing of the sweet potatoes.  Really, this dinner is so simple & it can be pulled together in under an hour.  Begin with the Baked, Southwestern-Spiced Sweet Potato Fries with Chile-Cilantro Sour Cream Dipping Sauce  {go back a few strokes and click on the highlighted & underlined title for the recipe}:

The finished fries…

While the fries are baking, whip up the  Chile-Cilantro Sour Cream Dipping Sauce:

And now for the sandwiches…start with super-fresh, rustic bread…

Slice the bread in half, lengthwise & pile on the left-over, Slow-Roasted Pork which has been taken out of the refrigerator and allowed to come to room temperature for 1 hour.  Top the meat with 3-4 slices of fresh provolone cheese & pop into the oven {next to the baking sweet potato fries} for 8-10 minutes, or until the cheese has melted over the meat.  Remove the bread-half from the oven & set aside while you prepare the “really quick” greens…and I mean quick!  These Garlicky Spinach greens come together in under 10 minutes…

Top the sandwich with the garlicky spinach…

Cover the loaf with the top-half of the rustic bread, slice & serve with the Spiced Sweet Potato Fries with Chile-Cilantro Sour Cream Dipping Sauce…

Come join us tomorrow for dinner featuring Thai Grilled-Beef Salad!