METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Open-faced Provençal Pork Sandwiches
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tartine-chaude-porc-provencale-5565.jpg
PT25M
PT05M
PT30M
Preheat barbecue to high or heat an oiled skillet.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
Féd. des producteurs de porcs du Québec
0
0
0
0
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
4
servings
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME
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
Preparation
Preheat barbecue to high or heat an oiled skillet.
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.
