- 1 1/2 cups Pace® Picante Sauce
- 3 tablespoons honey mustard
- 1/2 pound thinly sliced deli roast pork
- 4 whole wheat hamburger buns, split and toasted
- 4 slices deli provolone cheese
- 1 cup firmly packed fresh spinach leaves, cut into very thin strips
- Heat the picante sauce and honey mustard in a 2-quart saucepan over medium-high heat to a boil. Add the pork and cook until the pork is hot, stirring occasionally.
- Divide the pork mixture among the buns. Top each with 1 slice cheese and 1/4 cup spinach.