Pork And Fontina Sandwich Recipes

PANINO DI PROSCIUTTO E FONTINA

Panino di Prosciutto e Fontina image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8

Ingredients

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

Steps:

Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

GRILLED PORK AND FONTINA SANDWICHES

Grilled Pork and Fontina Sandwiches image

Provided by Giada De Laurentiis

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.
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: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

PORK AND FONTINA SANDWICH

PORK AND FONTINA SANDWICH image

Categories Sandwich Pork Lunch

Yield 2 sandwiches

Number Of Ingredients 7

Ingredients

2 boneless pork chops
1/2 cup mayonnaise
salt, pepper
lemon
fresh basil
ciabatta
fontina cheese

Steps:

season chops with salt, pepper and herbs de provence, after coating lightly with olive oil. Grill chops about 10 minutes per side. season mayo with salt, pepper, zest of 1 lemon, and juice of 1/2 lemon. Add bunch of fresh basil, chopped. cut bread, spread with mayo on both sides add lettuce, fontina cheese and sliced, grilled pork chops

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