This entree sandwich can be made for a
quick dinner or something different for guests. Make the olive
topping ahead of time to allow flavors to fully blend.
Tuscan Pork
Sandwich
6 boneless pork chops,
1/2-inch thick
6 tablespoons olive oil
4 tablespoons Dijon-style mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
1/2 cup pitted chopped oil-cured black olives (such as kalamata)
6 slices unpeeled eggplant, 1/4-inch thick
1 loaf crusty French or Italian bread, cut in half horizontally
1 (7-ounce) jar roasted red peppers, halved
4 (1-ounce) slices Fontina or Provolone cheese
Prepare grill with medium-hot
fire. Combine olive oil, mustard, lemon juice, Wocestershire,
garlic and rosemary in work bowl of food processor or blender;
cover. Process until smooth and thickened, about 1 minute. Set
aside 1/3 cup of mixture for basting chops and eggplant. Add
olives to remaining mixture and reserve.
Brush chops with olive
oil mixture (without olives). Grill chops 5-7 minutes per side
until nicely browned. Remove to plate. Brush eggplant with same
olive oil mixture. Grill 2-3 minutes per side or until just tender.
Grill bread halves, cut side down, during last 1-2 minutes of
grilling eggplant.
To assemble sandwich,
spread reserved olive mixture evenly over bottom half of bread;
top with eggplant and cheese slices. Thinly slice pork chops;
layer over cheese and top with roasted pepper halves and top
half of bread.
