You might expect to pay $8 or more at a cafe or bistro. Why pay that when this sandwich is so easy to make at home? This flatbread sandwich is (relatively) healthy and packs a lot of flavor.
- 4 boneless pork chops (about 1/2 thick)
- 1 tbs dried rosemary
- salt & pepper
- your favorite flatbread
- Spinach and arugula salad mix
For Rosemary remoulade
- juice of 1/2 a lemon
- 1 cup mayonnaise
- 1 tbs ground cumin
- 1 tbs dried rosemary
- fresh ground black pepper
To make the remoulade begin by toasting the cumin and rosemary in a small skillet on med-low heat until fragrant (about 5 mins). Combine mayo, lemon juice, pepper and the toasted cumin and rosemary in a bowl and whisk until thoroughly combined. Cover with plastic and refridgerate for at least 1 hour to let the flavors mingle.
Pound each porkchop with a meat tederizer until it they are about 1/4 inch thick. Season with salt and pepper and rosemary. Place on a med-high grill until cooked thoroughly (about 2-3 mins per side).
toast the flatbread and spread the remoulade on each piece. Place one porkchop on the flatbread and top with the spinach/arugula salad and another piece of flatbread. Make it extra tasty by serving with roasted potatoes.
Serves 4
