Save money and eat healthier with these souped-up sandwiches. By: Text: Jason Horn & Cooking Light Staff
Photo: Brian Woodcock
Pile the slaw on the sandwich for a crunchy contrast to the tender grilled pork. Serve with smoky grilled corn: Brush 4 ears shucked corn with olive oil. Grill 8 minutes, turning occasionally. Sprinkle with 1 teaspoon smoked paprika. Serve with lime wedges.