- 3 pork chops (cooked, thinly sliced *)
- 8 slices Italian bread
- 1/2 cup pesto
- 4 ounces provolone cheese
- olive oil
- Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread. Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side.