Though I love making sandwiches from scratch, some of the best sammies are the ones thrown together using the previous night's leftovers, don't you agree? In fact, when I sat down to eat this delicious stuffed pork the other night, I was already thinking about the sandwich I'd make with the leftovers.
So, if you decide to whip up Tuesday's Fast & Easy Dinner, I highly recommend saving at least one pork chop for the next day. That's all you need to make two of these yummy sandwiches; the filling is so decadent and creamy, I didn't even use condiments. To see how I made them, read more.
Here's what you'll need:
- One pork chop stuffed with sundried tomatoes and spinach
- Four slices of multigrain bread, toasted (I used my fave from Alvarado Street Bakery)
- Four leaves of butter lettuce
To make the sandwiches:
- Preheat oven to 300°F.
- Slice the pork chop horizontally, so the filling is exposed, to produce two thinner slices of pork. Distribute the filling evenly on the two halves of the pork chop.
- Place the pork, cheese side up, on a baking sheet and heat until warmed through, for about 10 minutes.
- To make each sandwich, place two pieces of butter lettuce on one slice of bread. Top with pork, cheese side up. Top with remaining slice of bread and serve.
Makes 2 sandwiches.