Tuscan Pork Sandwich

Tuscan Pork Sandwich Ingredients

6 boneless pork chops 1/2-inch thick	2 teaspoons dried rosemary crushed
6 tablespoons olive oil	1/2 cup pitted chopped oil-cured black olives (such as kalamata)
4 tablespoons Dijon-style mustard	6 slices unpeeled eggplant 1/4-inch thick
2 tablespoons lemon juice	1 loaf crusty French or Italian bread cut in half horizontally
2 tablespoons Worcestershire sauce	1 7-ounce jar roasted red peppers halved
6 cloves garlic minced	4 1-ounce slices Fontina or Provolone cheese

Instructions for Tuscan Pork Sandwich

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.

Main Ingredient: PorkCuisine: American

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