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Open-faced Provençal Pork Sandwiches https://www.metro.ca/userfiles/image/recipes/tartine-chaude-porc-provencale-5565.jpg PT25M PT05M PT30M
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.
4
10 oz (300 g) Québec pork strips 1 red pepper, cut in 8 1 red onion, sliced 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) lemon juice 2 Tbsp. (30 mL) coarsely chopped fresh basil salt and freshly ground pepper to taste 2/3 multigrain or whole-wheat baguette 1/4 cup (60 mL) black olive tapenade, homemade or commercial 1/2 English cucumber, sliced thin 3 1/2 oz (100 g) brie, sliced
Open-faced Provençal Pork Sandwiches

Open-faced Provençal Pork Sandwiches

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4
servings
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 10 oz
    (300 g)
    Québec pork strips
  • 1
    red pepper, cut in 8
  • 1
    red onion, sliced
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    coarsely chopped fresh basil

  • salt and freshly ground pepper to taste
  • 2/3
    multigrain or whole-wheat baguette
  • 1/4 cup
    (60 mL)
    black olive tapenade, homemade or commercial
  • 1/2
    English cucumber, sliced thin
  • 3 1/2 oz
    (100 g)
    brie, sliced
Imprimer ma sélection

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.

Source : Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Fruity & smooth

Fruity & smooth

Nicely exotic.
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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