BBQ Pork Cutlet and Jack Cheese Sandwich

Grilled marinated pork cutlet finished with BBQ sauce, crispy bacon, jack cheese, and pickled slaw on a deli sub roll.

Prep Time: 15 min
Cook Time: 16 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 sandwiches

Ingredients:

8 slices cooked crisp bacon
1 cup barbeque slaw
3/4 pound center cut pork loin
1 tablespoon barbeque seasoning
8 slices Monterey jack cheese
4 hoagie sub rolls
1/2 cup barbeque sauce

Barbeque pickle slaw
2 tablespoons apple cider vinegar
3/4 teaspoon sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1 tablespoon dill pickle spears, drained and diced 1/4 inch
1 teaspoon yellow mustard
1 cup green cabbage, chopped fine

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Barbeque slaw: In a sauce pan, combine vinegar, sugar, mustard seed and celery for dressing. Bring to a boil. Reduce heat and simmer for 2 minutes. Stir in pickle. Return to boil. Remove from heat. Stir in mustard. Combine cabbage and dressing. Mix well.
For Service: Trim all fat off of pork loin and cut into 4 cutlets. Place pork on cutting board. Cover with plastic wrap. Use a mallet to pound out to 1/4 inch thickness Preheat grill to medium high heat. Place pork cutlets on grill. Season with barbeque seasoning. Grill for 2 to 3 minutes on each side. Place 2 slices of cheese on pork cutlet and allow to melt. Place pork cutlet on heel of roll. Place 2 slices of bacon on top of melted cheese. Evenly spread 1/4 cup of barbeque slaw on top of bacon. Evenly spread 2 tablespoons barbeque sauce on crown of roll. Close sandwich.