Grilled Pork Sandwich

This sandwich belongs on an Italian roll but what was in the kitchen pantry was a baguette.  Otherwise, a really tasty sandwich.   Start with the pork a day in advance.

One pork loin cut into small cubes

3/4 cup olive oil

1/4 cup white wine vinegar

1/4 cup chopped mint

3 tbsp. chopped oregano

1 tsp. kosher salt

1/4 tsp. black ground pepper

1/2 lemon squeeze for the juice ( a few tsp.)

2 bay leafs crushed up

Put everything above in a plastic zip lock bag and let it soak in the fridge for a day.  Then put on wooden skewers and grill.  Make sure you soak the wood skewers in water for at least half an hour so they don't burn on the grill. 

Mixture of peppers

I had a bunch of different peppers hanging out.  Red, green, purple, etc.  Cut them in half, rub down with olive oil and kosher salt.  Roast in the oven at 400 until browned.  Cool and take off the skin.  Chop the peppers up to create a colorful mix of roasted peppers

Gruyere Cheese sliced thin

Brush the bread with olive oil.  Put Gruyere cheese over the top and broil until bubbling. Take out of the oven.  Spread the pepper mixture over the top.  Put the cooked pieces of pork over the pepper mixture.  Take the other top of the bread and brush with olive oil and put on top.  It is easier to eat with a top than the ones pictured here open face

Yummy lunch