Roast Pork & Provolone Sandwiches - cooking recipe

Ingredients

1 1/2 cups Pace Picante Sauce
3 tablespoons honey mustard
1/2 lb thinly sliced deli roast pork
4 pepperidge farm classic soft 100% whole wheat hamburger buns, split and toasted
4 slices deli provolone cheese (about 3 ounces)
1 cup firmly packed fresh baby spinach leaves, cut into very thin strips

Preparation

Heat the picante sauce and honey mustard in a 2-quart saucepan over medium-high heat to a boil. Add the pork and cook until hot, stirring occasionally.
Divide the pork mixture among the buns. Top each with 1 slice cheese and 1/4 cup spinach.