Thinly sliced, grilled pork chops are combined
with pesto and provolone cheese and toasted for tasty hot sandwiches.
Serve with creamy coleslaw and potato chips for an easy meal.
Grilled
Pork Panini
- 4 boneless pork chops,
about 3/4-inch thick
3/4 cup balsamic vinaigrette dressing
8 slices Italian bread
1/2 cup purchased pesto
4 (1-ounce) slices Provolone cheese
Olive oil
- Place chops in large,
resealable bag; pour vinaigrette dressing over. Seal bag and
refrigerate for 2 to 24 hours.
- Prepare medium-hot grill.
- Remove chops from marinade
and pat dry. Discard remaining marinade.
- Grill chops directly over
heat for about 8 to 10 minutes, turning once. Remove chops from
grill and allow to set for 10 to 12 minutes before slicing thinly.
- To Make Panini: Spread
1 tablespoon pesto on each slice of bread. Top four slices of
bread with the sliced pork chops and cheese; top each sandwich
with remaining bread. Lightly brush outer surface of sandwiches
with olive oil.
- Grill in a medium-hot
skillet until toasted on each side.
Serves 4.
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
