Grilled Pork and Fontina Sandwiches Recipe

Name: Grilled Pork and Fontina Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) 1-inch thick, boneless pork loin chops; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 2 teaspoons herbes de Provence; 1/2 cup mayonnaise; 1/4 cup packed chopped fresh basil leaves; 2 teaspoons lemon zest; 1 teaspoon lemon juice; 1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally; 4 romaine lettuce leaves, halved lengthwise; 4 ounces fontina cheese, cut into (1/4-inch thick) slices

Servings: persons

2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces 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.
2
Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste.
3
Sprinkle both sides with the herbs de Provence and grill for 10 minutes.
4
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.
5
Slice each chop into 6 (1/4-inch thick) slices.
6
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth.
7
Season with salt and pepper, to taste.
8
To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture.
9
Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices.
10
Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches.
11
Slice the loaf into 4 pieces and serve.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (8-ounce) 1-inch thick, boneless pork loin chops, Olive oil, for drizzling, Kosher salt and freshly ground black pepper, 2 teaspoons herbes de Provence, and more.

Yes, Grilled Pork and Fontina Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork and Fontina Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions