A most creative, award-winning delicious sandwich

Scale

1-pound fresh ground pork

½ cup Saucy Mama Sweet Heat Marinade

¼ cup chopped scallions

2 cups sliced (1/2-inch thick) napa cabbage

¼ cup fresh shredded carrots

2 tablespoons chopped fresh cilantro

2 tablespoons Saucy Mama Miso Orange Sesame Dressing & Marinade

4 tablespoons soft butter

8 slices Italian bread with sesame seeds

16 deli slices pepper Jack cheese

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In skillet, over medium-high heat, brown pork, breaking up with a wooden spoon, until fully cooked.
Drain off all drippings in pan (I like to pour the meat into a fine mesh sieve over a heat-proof bowl.) Return pork to skillet.
Add Sweet Heat Marinade, stirring until pork is fully glazed and sauce has reduced. Remove from heat.
Stir in scallions; set aside and keep warm.
In medium bowl, toss cabbage, carrots, cilantro and Miso Orange Sesame Dressing; set aside.
Butter one side of each bread slice. Place bread, butter side down on griddle type skillet. Top each bread slice with 2 slices of cheese.
Layer only 4 bread slices with an even amount of pork mixture on top of the cheese.
Turn heat to medium-low. Cover skillet and cook until cheese begins to melt, about 3 to 4 minutes.
Remove cover. Top pork mixture with an even amount of cabbage mixture.
Using a spatula, flip 1 bread slice, with just the cheese, over the top of each pork-slaw sandwich, placing it cheese side down.
Gently press sandwich together and continue cooking until cheese is melted and sandwich is toasted.