Grilled Pork Panini Recipe
Ingredients
3 Pork Chops
4 ounces balsamic vinaigrette dressing
8 slices Italian bread
1/2 cup purchased pesto
4 1 -ounce slices Provolone cheese
Directions
Place chops in large, resealable bag; pour vinaigrette dressing over.
Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill.
Remove chops from marinade and pat dry.
Discard remaining marinade.
Grill chops directly over heat for about 8 to 10 minutes, turning once.
Spread 1 tablespoon pesto on each slice of bread.
Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread.
Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side.
Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill.
Remove chops from marinade and pat dry.
Discard remaining marinade.
Grill chops directly over heat for about 8 to 10 minutes, turning once.
Spread 1 tablespoon pesto on each slice of bread.
Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread.
Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side.
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