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
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.
Halsey Grill Pork Chop Sandwich Bed Stuy Brooklyn
Take Out or Delivery