Stuffed Pork Sandwich
Recipe from EatingWell

The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. Serve with vinegary coleslaw.



by 4  people


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Ingredients
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    4  4  ounces 
    boneless pork chops, 1/2 inch thick, trimmed
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    2   thin slices 
    Swiss cheese, (1 ounce each), cut in half
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    4   
    dill pickle sandwich slices
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground pepper
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    1   tablespoon 
    canola oil
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    4   
    whole-wheat hamburger buns, toasted
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    2   teaspoons 
    Dijon mustard
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    4   slices 
    tomato
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    2   
    romaine lettuce leaves, cut in half

Directions
1.
Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.
2.
Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.
3.
Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.
4.
To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.
Nutrition information
Per Serving: cal. (kcal) 353, Fat, total (g) 15, chol. (mg) 79, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 6, fiber (g) 4, pro. (g) 29, sodium (mg) 612, Potassium (mg) 522, calcium (mg) 192, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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