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. Serve
with Cold Herbed Garbanzo Beans and grilled vegetables.
6 pork chops, boneless, 1/2-inch thick
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Worcestershire
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
oil-cured black olives, pitted, chopped,such as Kalamata
6 slices eggplant, unpeeled, 1/4-inch thick
1 loaf crusty French or Italian bread,
cut in half horizontally
1 (7 ounce) jar roasted red peppers, halves
ounce) slices Fontina or Provolone cheese
Prepare grill with medium-hot fire. Combine olive oil, mustard, lemon juice,
Worcestershire, 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 3-4 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
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.
Prep time 15 minutes | Cook time 25 minutes | Serves 6