Open Pork and Grilled Veggie Sandwich

    20 minutes

    This open sandwich is my go-to recipe for a quick and easy Friday night dinner. Its healthier than buying take-away but is just as delicious!

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 zucchini, diced
    • 1 yellow capsicum, diced
    • 1/2 eggplant, diced
    • 1 clove garlic, crushed
    • 150g cherry tomatoes
    • 2 tablespoons white balsamic
    • 4 x 125g thin pork leg steaks
    • salt and freshly ground black pepper
    • 4 thick slices crusty sourdough bread, toasted
    • 2 tablespoons aioli
    • 25g wild rocket leaves
    • 1/4 cup shaved Parmesan cheese

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat half the oil in a large frying pan over medium-high heat. Add zucchini, capsicum and eggplant. Cook, stirring, for 5 minutes or until vegetables are golden and just tender. Add garlic and tomatoes. Cook, stirring, for 2 minutes or until tomatoes soften. Add vinegar and cook, stirring occasionally, for 2-3 minutes or until vegetables are tender.
    2. Meanwhile, rub pork with remaining oil. Season with salt and pepper. Heat a chargrill pan over high heat. Cook pork for 1-2 minutes each side or until cooked to your liking.
    3. Spread toast with aioli. Top with rocket, pork, vegetable mixture and Parmesan.

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