• 3 cooked pork chops, thinly sliced *
  • 8 slices Italian bread
  • 1/2 cup pesto
  • 4 1-oz slices provolone cheese
  • olive oil

Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread. Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side.
Serves 4.

* Use the leftovers from Balsamic Pork Chops.

Thinly sliced Balsamic Pork Chops are combined with pesto and Provolone cheese and toasted for tasty hot sandwiches. Serve with Black and Blue Cole Slaw and potato chips for an easy meal.

Calories: 454 calories

Protein: 32 grams

Fat: 22 grams

Sodium: 690 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 5 grams

Carbohydrates: 32 grams