Roast Pork and Provolone Melt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The best roast pork for this sandwich is one that's both slightly sweet and garlicky too. Latin-style is best; alternatively, use a Chinese version or a baked, cured or smoked ham. Ingredients:
1 cup coarsely chopped parsley |
1/2 cup green spanish olives |
2 garlic cloves, coarsely chopped |
2 jalapeño chiles, seeded and coarsely chopped |
1 tablespoon white wine vinegar |
3 tablespoons extra-virgin olive oil |
salt and freshly ground pepper |
ketchup |
4 large kaiser rolls, split |
1 pound thinly sliced roast pork or ham |
1 large onion, thinly sliced |
eight 1/4-inch-thick slices of italian provolone (about 6 ounces) |
Directions:
1. Preheat the oven to 400°. In a food processor, combine the parsley, olives, garlic, jalapeños and vinegar. Process to a coarse paste. Add the olive oil and process briefly until thick. Scrape the olive paste into a small bowl and season with salt and pepper.
2. Spread a thin layer of ketchup on the bottom half of the rolls. Layer one-fourth of the pork, sliced onion and Provolone on top. Set the sandwiches on a baking sheet; bake for about 2 minutes, or until the Provolone melts. Spread 2 tablespoons of the olive paste on the top halves of the rolls. Assemble the sandwiches, cut them in half and serve.
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