Sandwiches, Wraps & Panini
Pork Scaloppini Sandwiches
Prep Time: 10 min | Cook Time: 8 min | Servings: 2 | Calories: 197
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Prep Time
10 min
Cook Time
8 min
Servings
2
Calories
197
Our open-faced pork chop sandwiches make a stellar meal option for when you’re craving something hearty with tons of flavors. The secret: mango chutney and melted Sargento® Ultra Thin® Sharp Cheddar Cheese Slices topped with fresh arugula all on top of hearty slices of sourdough bread.
Ingredients
- 2 (4 oz.) well-trimmed boneless pork chops
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander or additional ground cumin
- 1/2 tsp. garlic salt
- 4 slices Sargento® Ultra Thin® Sharp Cheddar Cheese Slices
- 1-1/2 Tbsp. mango chutney or honey mustard
- 2 large slices sourdough or rustic Italian bread, lightly toasted
- 1/3 cup packed arugula or baby spinach leaves
Directions
- Place pork chops between two sheets of waxed paper or plastic wrap; pound to 1/4- to 1/3-inch thickness. Sprinkle combined cumin, coriander and garlic salt over both sides of chops.
- Heat a large nonstick skillet over medium heat until hot. Add chops; cook 3 to 4 minutes per side or until barely pink in center (145°F internal temperature. Do not overcook or chops will be tough). Place cheese over chops; turn off heat, cover and let stand 1 minute or until cheese is slightly melted.
- Spread chutney over toast. Place arugula over toast and top with chops.
