Italian Pork Sandwich

I think an important thing for a home cook to keep in mind is that not every meal needs to be fine dining gourmet cuisine.  Sometimes practicality needs to take over.  Quick, easy meals are essential too.  Whatever keeps you from veering your car into some drive thru or grabbing a frozen pizza will do wonders for your wallet and your health.

Tonight I decided to use some leftovers for a quick meal without much effort.  I grabbed one of the breaded pork cutlets from the Milanese dish as well as about 5 inches of the Italian bread loaf.  You may want to pull some of the breading out of the middle of the loaf so it isn’t so thick.  In Mexico sandwiches like this are called tortas.

Then I popped the pork and the bread into the toaster oven.  I sprayed the bread with a little olive oil so it would get nice and toasty.  I covered the pork with some provolone cheese toward the end. (You could use Swiss or mozzarella too.)  Keep an eye on these so they don’t burn, though.  After heating it all up, I added some marinara sauce and some fresh parsley to complete the sandwich.  It ended up being similar to a meatball sub.  You probably want to put the marinara sauce underneath the pork and not on top of the cheese – otherwise the bread will slide right off.

I accidentally made mine upside down when I was trying to take a picture. Oops. It still tasted good.