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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 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.
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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

Rate this recipe
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4
servings
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    (300 g)
    Québec pork strips
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    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    $10.00 ea.

    600 - 800 g, SELECTED VARIETIES


    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    $6.99 ea.

    375 - 400 g SELECTED VARIETIES


  • 1
    red pepper, cut in 8
  • 1
    red onion, sliced
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 2 Tbsp.
    (30 mL)
    olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 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
  • 2/3
    multigrain or whole-wheat baguette
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    FRONT STREET BAKERY GRAIN BREADS, HAMBURGER OR HOT DOG ROLLS

    FRONT STREET BAKERY GRAIN BREADS, HAMBURGER OR HOT DOG ROLLS

    $3.49 ea.

    375 - 450 g SELECTED VARIETIES


  • 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 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.

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