Grilled Pork Cutlet and Bruschetta Sandwich

Dijon and lemon marinated pork cutlet grilled then topped with sage butter and Swiss cheese garnished with baby arugula and balsamic bruschetta topping on toasted Pullman bread.

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Prep Time: 4 hours 25 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 sandwiches

Ingredients:

1 pound brined pork cutlet
1/2 cup sage butter
1/2 cup tomato & basil bruschetta
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 slices Swiss cheese
1 cup baby arugula
8 slices white bread, sliced Pullman

Brined Pork Cutlet
2-1/2 teaspoons lemon juice
3 tablespoons Dijon mustard
2-1/2 tablespoons olive oil
1/3 cup water
1 teaspoon kosher salt
1/2 teaspoon light brown sugar
2 whole bay leaves
1 pound boneless raw pork loin

Sage Butter
1-1/4teaspoon fresh garlic glove, minced
1/2 cup butter, softened
1-1/2 tablespoons fresh sage leaves, minced
1-1/2 teaspoons capers, rinsed & drained,

Tomato & Basil Bruschetta
1/2 cup plum tomatoes, diced 1/4 inch
1/4 teaspoon fresh garlic clove, minced
1 teaspoon fresh basil leaves, chiffonade
1/2 teaspoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon ground black pepper

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Brined Pork Cutlet: Trim all fat from pork loin, cut pork loin into four equal cutlets. Using a meat mallot, gently pound pork cutlets to 1/4 inch thickness. In a small bowl, combine Dijon mustard, olive oil and lemon juice. Whisk until well blended. In a bowl, combine water, salt, brown sugar and bay leaf for brine. Mix until dissolved. Place pork cutlets in deep pan. Cover completely with brine, refrigerate for 4 hours to marinate. Remove pork cutlets from marinade. Drain and discard excess marinade. Place pork cutlets on grill on medium high. Season pork cutlets with 1/8 teaspoon salt and 1/8 teaspoon pepper. Grill for 3 to 4 minutes on each side.
Sage Butter: Spray sheet pan with oil, place garlic cloves on sheet pan. Roast in a preheated 350 degree oven for 4 minutes or until golden brown. In a mixer bowl, combine butter, sage, capers and garlic. Whip until well blended. Place butter on parchment paper, roll into a round loaf. Slice into 4 equal rounds.
Tomato & Basil Bruschetta: Combine all ingredients and mix well.
For Service: Place 1 rounds sage butter on top of pork cutlet. Place 2 slices Swiss cheese on top of butter. Allow cheese to melt. Place bread on grill, grill until lightly golden brown. Place pork cutlets with melted cheese on 1 slice of toasted bread. Place 1/4 cup arugula on top of cutlet. Place 2 tablespoons tomato and basil bruschetta on top of arugula. Top bruschetta with slice of toasted bread. Cut sand which in half on diagonal.