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Hot Pork Provençal Sandwich

10 minutes Cook time 30 minutes Prep time 4 servings



On the BBQ

  1. Preheat barbecue to high.
  2. Place pork, red bell pepper and onion in a bowl. Add oil, lemon juice and basil. Season generously. Mix to thoroughly coat meat and vegetables.
  3. Turn down barbecue to medium-high and grill pork strips, peppers and onions for 3–5 minutes or sauté in a skillet. Meanwhile, cut baguette crosswise along its length. Spread pieces with tapenade and cover with brie.
  4. Warm on the barbecue or in the oven at 210 °C (425 °F) for 3–4 minutes. Top each baguette slice with cucumber, a quarter of the grilled pork and a quarter of the grilled vegetables.

Nutritional value (per serving)

  • 517 calories
  • 34 g of protein
  • 23 g of fat
  • 43 g of carbohydrates
  • 7 g of fibre
  • 9 g of sugar
  • 808 mg of sodium
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