Roast Pork and Provolone Melt

Food & Wine
The best roast pork for this sandwich is one that's both slightly sweet and garlicky too. Latin-style is best; alternatively, use a Chinese version or a baked, cured or smoked ham.


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1 cup coarsely chopped parsley
1/2 cup green Spanish olives
2 garlic cloves, coarsely chopped
2 jalapeño chiles, seeded and coarsely chopped
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 large kaiser rolls, split
1 pound thinly sliced roast pork or ham
1 large onion, thinly sliced
Eight 1/4-inch-thick slices of Italian Provolone (about 6 ounces)


1. Preheat the oven to 400°. In a food processor, combine the parsley, olives, garlic, jalapeños and vinegar. Process to a coarse paste. Add the olive oil and process briefly until thick. Scrape the olive paste into a small bowl and season with salt and pepper.

2. Spread a thin layer of ketchup on the bottom half of the rolls. Layer one-fourth of the pork, sliced onion and Provolone on top. Set the sandwiches on a baking sheet; bake for about 2 minutes, or until the Provolone melts. Spread 2 tablespoons of the olive paste on the top halves of the rolls. Assemble the sandwiches, cut them in half and serve.

Created date

May 2004