Sandwiches

Garlic Parmesan Pork Sandwich

Prep Time: 10 min

Cook Time: 30 min

Difficulty: Beginner

Flavorful and perfectly grilled, this Garlic Parmesan Pork Sandwich is going to be a hit for your next BBQ!

Step 1: Burning the cherry pellets, preheat recteq to 375°F.
Step 2: Place each pork chop between two pieces of parchment paper or plastic wrap. Using a meat mallet, rolling pin, or heavy skillet, pound the pork chops to about ½-inch thickness.
Step 3: In a large bowl, mix together the panko bread crumbs, Parmesan cheese, and 1 tablespoon Big Game Garlic Parmesan Wing Dust.
Step 4: Lightly brush both sides of each pork chop with olive oil. Press each pork chop firmly into the bread crumb mixture, ensuring a good coating on both sides.
Step 5: Place the bread crumb-coated pork chops on the Mesh Cooking Mat and then into the recteq. Cook for 5-10 minutes per side, or until the internal temperature reaches 145°F and the coating is golden brown.
Step 6: In a small bowl, mix together mayo, garlic paste, and Big Game Garlic Parmesan Wing Dust to form a garlic aioli.
Step 7: Split the sub rolls in half, spread the garlic aioli evenly over both buns and place them cut-side down on the grill during the last 2–3 minutes of cooking the pork to get a light toast.
Step 8: After 1 minute, flip bun over and cover with shredded mozzarella. Allow to melt and then remove.
Step 9: Top melted cheese with a light smear of marinara or pesto if you like. Add 1 pork chop and arugula, and smash sandwich together and cut in half.

Step 1: Burning the cherry pellets, preheat recteq to 375°F.
Step 2: Place each pork chop between two pieces of parchment paper or plastic wrap. Using a meat mallet, rolling pin, or heavy skillet, pound the pork chops to about ½-inch thickness.
Step 3: In a large bowl, mix together the panko bread crumbs, Parmesan cheese, and 1 tablespoon Big Game Garlic Parmesan Wing Dust.
Step 4: Lightly brush both sides of each pork chop with olive oil. Press each pork chop firmly into the bread crumb mixture, ensuring a good coating on both sides.
Step 5: Place the bread crumb-coated pork chops on the Mesh Cooking Mat and then into the recteq. Cook for 5-10 minutes per side, or until the internal temperature reaches 145°F and the coating is golden brown.
Step 6: In a small bowl, mix together mayo, garlic paste, and Big Game Garlic Parmesan Wing Dust to form a garlic aioli.
Step 7: Split the sub rolls in half, spread the garlic aioli evenly over both buns and place them cut-side down on the grill during the last 2–3 minutes of cooking the pork to get a light toast.
Step 8: After 1 minute, flip bun over and cover with shredded mozzarella. Allow to melt and then remove.
Step 9: Top melted cheese with a light smear of marinara or pesto if you like. Add 1 pork chop and arugula, and smash sandwich together and cut in half.

This Garlic Parm Pork Sandwich will be perfect paired up with Grilled Potato Salad. Try our Banana Pudding Cheesecake for dessert!

Garlic Parmesan Pork Sandwich | recteq