Sunday, March 20, 2011

Grilled Pork and Fontina Sandwiches

 adapted slightly from Giada

2 (8oz) 1 -inch thick, boneless pork chops
olive oil
kosher salt & freshly ground black pepper
2 tsp. herbes de Provence
1/4 cup mayonnaise
2 Tbsp packed chopped fresh basil leaves
1-2 tsp. lemon zest
1 tsp. lemon juice
1 loaf ciabatta bread, cut in 1/2 horizontally and cut into 4-5 sandwhiches
romaine lettuce leaves or spinach leaves
4 oz. fontina cheese, cut into 1/4-inch thick slices


1.  Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.

2. While meat is cooking or cooling, in a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. To assemble the sandwiches: spread mayonnaise on each sandwich, layer pork slices, lettuce/spinach leaves, and cheese. Serve.

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