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

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.

CALORIES (per 1/4 recipe) 614kcal; FAT 30g; CHOL 169mg; SODIUM 1424mg; CARB 49g; FIBER 3g; PROTEIN 41g; VIT A 3%; VIT C 58%; CALC 24%; IRON 18%

juice of 1 lime (rinsed)
2 fresh rosemary sprigs (rinsed)
1/4 cup honey
3 cups honeydew melon chunks (about 1 lb)

1. Squeeze juice of lime (1 tablespoon) into large microwave-safe bowl. Break rosemary sprigs in half; add honey and rosemary to lime juice. Microwave on HIGH 30–40 seconds or until hot and fragrant. Let stand 1–2 minutes to cool.
2. Remove and discard rosemary sprigs; whisk sauce until blended. Stir in honeydew chunks until evenly coated. (Sauce can also be prepared and drizzled over slices of honeydew.) Serve.

CALORIES (per 1/4 recipe) 93kcal; FAT 0g; CHOL 0mg; SODIUM 224mg; CARB 25g; FIBER <1g; PROTEIN <1g; VIT A 1%; VIT C 34%; CALC 1%; IRON 1%