Open-faced Provençal Pork Sandwiches

Preparation:	25 min
Marinating/Waiting:	0 min
Cooking:	5 min
Total:	30 min

4
servings

Category:	Meats and substitutes
Subcategory:	Pork
Source:	Féd. des producteurs de porcs du Québec

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Recipe of : Open-faced Provençal Pork Sandwiches

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Recipe ingredients

10 oz. (300 g) Québec pork strips
1 red pepper, cut in 8
1 red onion, sliced
2 Tbsp. (30 mL) Irresistibles olive oil*
2 Tbsp. (30 mL) lemon juice
2 Tbsp. (30 mL) coarsely chopped fresh basil
Salt and freshly ground pepper to taste
⅓ multigrain or whole-wheat baguette
¼ cup (60 mL) black olive tapenade, homemade or commercial
½ English cucumber, sliced thin
3½ oz. (100 g) Irresistibles Brie*, sliced

Preparation

Preheat barbecue to high.
In a bowl, combine pork strips, pepper and onion with oil, lemon juice and basil.
Season generously and stir to coat pork and vegetables completely.
Reduce heat to medium and grill pork and vegetables for 3 – 5 minutes, or stir-fry them in a skillet.
Meanwhile, split baguette in 2 lengthways.
Spread with tapenade and top with Brie.
Toast 3 – 4 minutes on the barbecue or in a 425°F (210°C) oven.
Cut baguette into 4 pieces, top with sliced cucumber, grilled pork strips and vegetables.
Serve with a tossed salad and commercial veggie chips.

Suggestion

When cooking small cuts of pork, marinate them and barbecue them on medium. Salt only after cooking.
photo provided by Porc du Québec

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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