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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
    You might like:

    Flyer Deals  (2)
    STUFFED PEPPERS OR MUSHROOMS

    STUFFED PEPPERS OR MUSHROOMS

    $4.99 /lb

    SELECTED VARIETIES 11.00/kg

    LOU'S QUICK-N-EASY ENTRÉES

    LOU'S QUICK-N-EASY ENTRÉES

    $5.99 ea.

    375 - 400 g SELECTED VARIETIES

  • 1
    red pepper, cut in 8
    You might like:

    Flyer Deals  (2)
    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO

  • 1
    red onion, sliced
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    coarsely chopped fresh basil

  • salt and freshly ground pepper to taste
    You might like:

    Flyer Deals  (2)
    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO

  • 2/3
    multigrain or whole-wheat baguette
    You might like:

    Flyer Deal  (1)
    ITALIAN OR FRENCH BREAD

    ITALIAN OR FRENCH BREAD

    $1.79 ea.

    450 g SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    black olive tapenade, homemade or commercial
  • 1/2
    English cucumber, sliced thin
    You might like:

    Flyer Deal  (1)
    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    $1.49 ea. or /lb

  • 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

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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