Thursday, May 31, 2012

ITALIAN PORK GRILLER


5oz          Chef’s Line           smoked pork butt, pulled
1oz           I/GLD                  salad cut artichokes, chopped
1oz           Bellagio               fire roasted red pepper, diced
1oz           CVF                     diced onions, caramelized
2oz           Roseli                  fresh mozzarella
1tsp          Roseli                  basil pesto
1tsp          Bellagio               balsamic vinegar
2sl            Hilltop Hearth     Artisan garlic loaf (sliced ½ inch thick on the bias)

Method: combine the pork, artichokes, red peppers, pesto, balsamic and onions sauté until warm. Place on one piece of Artisan bread top with fresh mozzarella then place second piece of Artisan bread on top. Brush with olive oil and grill on a Panini grill.

Plate: cut sandwich place on plate and serve with homemade chips.

Yield: one serving

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