Makes 4 servings.
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
8 (1/2-inch thick) slices Italian bread
6 ounces Fontina cheese, thinly sliced into 8 slices
1 medium tomato, thinly sliced
4 large arugula leaves
1/2 red onion, thinly sliced
1/4 cup pesto
3 tablespoons butter/margarine, melted
In bowl, blend mayo w/ parmesan; spread over one side of each bread slice, dividing evenly. On
prepared side of each of 4 bread slices, layer, in order, dividing evenly, half the Fontina, all the
tomato, the arugula, onion, pesto, and remaining Fontina. Top with remaining bread, mayo side
down. Brush top of each with half of the melted butter.
In large skillet, grill sandwich buttered side down, over low heat. Brush tops with remaining butter;
turn and cook until golden brown and cheese is melted.
Mediterranean-Style Pork on Sourdough
1 (6 to 7 pound) boneless pork loin or
1 (3 pound) pork tenderloin
2 red onions, thinly sliced
12 sourdough rolls, split
2 heads frisee
4 cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1/2 teaspoon cracked black pepper
Combine marinade ingredients. Marinate pork 2 to 4 hours. Grill or roast pork until medium. Let
rest 10 to 15 minutes before slicing thinly.
1/2 pound sun-dried tomatoes, rehydrated
3 cloves garlic
6 tablespoons olive oil
3 tablespoons Balsamic vinegar
Salt and pepper, to taste
Blend all Tapenade ingredients in food processor.
Grill or sauté onions. Spread both sides of toasted or grilled rolls with tapenade. Layer pork on
bottom halves of rolls. Top with onion and frisee.