Italian pork melts

Italian pork melts

As the olive oil heats up and the pork sizzles, imagine the sounds of a bustling market. As you slather on the pesto, you bring in layers of flavour, each ingredient a character in this delicious story. The roasted red peppers add a pop of colour and a hint of smokiness, reminiscent of a wood-fired Italian kitchen.


  • 1lb boneless pork roast, cut into stir-fry strips
  • 2 teaspoons olive oil
  • 1/2 cup low-fat mayonnaise
  • 4 submarine rolls (6-inch, split)
  • 2/3 cup pesto
  • 2 whole roasted red peppers, drained and halved
  • 4 oz. part-skim mozzarella cheese

Method of preparation:

Heat the olive oil in a skillet over medium heat. Add the pork strips and cook until browned and cooked through. Set aside.

Preheat the broiler. Open the submarine rolls and place them on a baking tray.

Spread the mayonnaise evenly on the inside of each roll.

Place the cooked pork strips on the bottom half of each roll.

Spread the pesto over the pork.

Place half a roasted red pepper on top of the pesto.

Slice the mozzarella and place on top of the peppers.

Grill the open sandwiches until the cheese is melted and bubbly, about 3-5 minutes.

Close the sandwiches with the top halves of the rolls, press gently and serve hot.

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