This quickly marinated and grilled sandwich makes a satisfying weeknight supper. Serve with chips and a vegetable relish tray, and offer fresh fruit and biscotti for dessert.
Ingredients
- 1 pound pork cutlets
- 1 cup balsamic vinaigrette dressing
- 1/2 cup basil pesto (purchased or homemade)
- 4 slices fontina cheese
- 4 sandwich buns
- 4 sandwich buns
- 8 slices Italian bread
Directions
- Place pork cutlets in shallow bowl or self-sealing bag; pour vinaigrette over; cover or seal bag and let marinate for 30 minutes.
- Prepare a medium-hot fire in grill. Remove pork from marinade, discarding marinade. Grill directly over fire, turning to brown evenly, for 4-6 minutes. Spread 2 tablespoons pesto on each sandwich bun, or 1 tablespoon on each slice of bread. Place cutlets in buns, top with a slice of cheese.
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