Sesame Seed Pork & Parmesan Sandwiches

10 min.

20 min.

30 min.

2/4

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2 Slices D’Italiano® Sesame Seed Bread
250g (1/2 lbs.) Ground pork
1 Zucchini (green, yellow or heirloom)
15ml (1 tbsp.) Minced garlic
90g (3 cups) Baby greens (lettuce mix, baby spinach, kale or arugula)
60ml (4 tbsp.) Mayonnaise
15ml (1 tbsp.) Balsamic vinegar
170ml (3/4 cup) Marinated artichokes (jar)
25g (1/4 cup) Shaved Parmesan
Meat & Greet spices 2 cloves of garlic or 1 tbsp. garlic powder, ½ tsp salt, ½ an onion or 1 tbsp. onion powder, 1 tbsp. paprika, 2 tbsp. sunflower oil or olive oil, ½ tsp oregano, ½ tsp thyme

1 Heat your pan spraying with a bit of oil to prevent sticking. Place 2 tbsp. butter in a small bowl and leave to let it soften to room temperature. Cut zucchini into ¼-inch rounds at an angle. Reserve the marinade and drain the artichokes from the jar, patting dry with a paper towel. Roughly chop ½ and quarter the remaining ½. In a second small bowl, combine the mayo, and chopped artichokes with S&P.
2 In a large bowl, combine the pork, spices, ½ the garlic, and form 2 patties. In a medium bowl, combine the zucchini, 1 tbsp. of the reserved marinade, the remaining garlic with S&P.
3 Place the patties and zucchini into the pan, cooking for 3 to 5 minutes per side or, until cooked through. Transfer to a plate and reserve the pan.
4 Heat the bread slices in the reserved grill pan., until golden brown. Transfer to a plate and spread with the softened butter.
5 In a second bowl, combine 1 tbsp. of the remaining marinade, 2 tbsp. olive oil, vinegar, and S&P. Add the quartered artichokes, ½ the cheese, and all but a handful of the baby greens; toss well.
6 Spread bread slices with the artichoke mayo, pork, zucchini, and the remaining baby greens and cheese. Serve the salad and any remaining zucchini on the side.