Asian Pork Melts

Ingredients
4 Bakery egg sandwich rolls
2 tablespoons + 1/4 cup light mayonnaise, divided
1 teaspoon mesquite seasoning
1 fully cooked pork loin in teriyaki sauce (1 1/4 lbs)
1 tablespoon apple cider vinegar
1/4 cup pre-sliced green onions
10 ounces shredded cabbage
4 (1-ounce) slices smoked Gouda cheese
2 tablespoons barbecue sauce


Steps
1. Preheat grill. Split rolls by cutting in half. Spread 2 tablespoons mayonnaise over cut sides of rolls and sprinkle with seasoning; set aside.
2. Drain sauce from pork into medium bowl. Stir in remaining 1/4 cup mayonnaise, vinegar, and green onions until blended. Stir in cabbage until evenly coated; set aside.
3. Cut pork into 1/4-inch-thick slices and place on grill. Close lid (or cover loosely with foil); grill 1–2 minutes on each side or until hot. Remove from grill, when hot, to avoid over-cooking.
4. Place rolls on grill with cut side down; grill 1–2 minutes or until toasted. Spread barbecue sauce on bottom halves of rolls; top with pork slices, cheese, slaw, and top half of rolls. Serve remaining slaw on side.



(Recipe courtesy of Publix Apron's Simple Meals)