• 8 slices rye bread
• 2 Tbs. plus 1 tsp. unsalted butter, softened
• 6-1/2 lettuce leaves
• 1-1/2 large oranges, peeled and sliced
• 2-1/2 tsp. pimentos, or 3/4 red bell pepper, cut into strips
• 13 ounces cooked boneless pork sirloin roast, thinly sliced
• 1/3 cup plus 3 Tbs. sour cream
• 1-1/2 tsp. onion, grated
• 1/8 tsp. garlic salt
• 1/8 tsp. hot pepper sauce
• 3/4 ripe avocado, optional, peeled and sliced

Spread bread with butter and top with lettuce leaves. Arrange orange slices on half of the lettuce-topped bread slices. Top orange with pimiento pieces, then roast pork. Combine sour cream, onion, garlic salt and hot pepper sauce in a bowl. Spoon about 2 tablespoons sour cream sauce atop each slice. Top with remaining lettuce and bread slices. Garnish plate with avocado slices if desired.

Per serving: calories 509, fat 27.1g, 47% calories from fat, cholesterol 89mg, protein 27.6g, carbohydrates 40.3g, fiber 6.0g, sugar 9.6g, sodium 406mg, diet points 11.7.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.1, Fruit: 0.9, Bread: 1.7, Lean meat: 0.0, Fat: 4.9, Sugar: 0.0, Very lean meat protein: 2.7

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The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.