PORK SANDWICH (THE MIKADO)

3 lbs. boneless pork roast, cooked
1/2 c. applesauce
5 tbsp. honey
5 tbsp. prepared mustard
2 eggs, beaten
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. bread crumbs
1/4 c. sesame seed
1/2 tsp. seasoned salt
Lard for browning
12 English muffins, split, toasted
Butter
Lettuce leaves

Slit 12 (2 oz.) slices from a double pork loin roast or 24 (1 oz.) slices from a single pork roast. Combine applesauce, mustard and honey; chill. Blend beaten eggs, soy sauce, garlic powder, poultry seasoning, salt and pepper. Combine bread crumbs, sesame seed and seasoned salt. Dip pork slices in egg mixture and coat with crumb mixture. Brown on both sides in lard on grill. Butter toasted English muffins. Place lettuce leaf on one half of each muffin and top with 2 ounces breaded pork slices. Spread applesauce mixture (approximately 1 tablespoon) on each of remaining muffin halves. Serve open faced or close for eating, if desired. Yield: 12 servings.

SALMON SALAD COUNTRY CLUB SANDWICH

24 slices white sandwich bread,
trimmed slightly

SALMON SALAD FILLING:
16 oz. canned red salmon, drained,
skinned, flaked & deboned
1/4 c. pimiento
1/4 c. green pepper, minced
1 tsp. onion, grated
1/4 c. Miracle Whip
Mix all ingredients together; set aside.

SPINACH SALAD FILLING:
16 oz. soft cream cheese
1/2 c. chopped parsley
1/2 c. minced fresh spinach
2 tbsp. milk
2 drops hot pepper sauce
Mix all ingredients together; set aside.

EGG SALAD FILLING:
6 eggs, hard cooked, chopped
1/2 c. celery, minced fine
1 tsp. grated onion
1/2 c. Miracle Whip
Season to taste

Mix all ingredients together; set aside. Spread 4 slices of bread with Miracle Whip for each sandwich. Line with lettuce and stack 3 different salads on 3 slices of bread and top with remaining slice of bread. Cut diagonally, and place on plate and serve. Tomato slices, gherkins and potato chips make a good accompaniment. Yield: 6 servings.