Recipe: Tuscan Pork Sandwiches with Cold Herbed Garbanzo Beans (with eggplant, olives and roasted red peppers)

TUSCAN PORK SANDWICHES
WITH COLD HERBED GARBANZO BEANS

"This entree sandwich can be made for a quick dinner or something different for guests. Make the olive topping ahead of time to allow flavors to fully blend."

6 boneless pork chops, 1/2-inch thick
6 tablespoons olive oil
4 tablespoons Dijon-style mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
1/2 cup pitted chopped oil-cured black olives (such as Kalamata)
6 slices unpeeled eggplant, 1/4-inch thick
1 loaf crusty French or Italian bread, cut in half horizontally
1 (7 ounce) jar roasted red peppers, halved
4 slices (1 ounce each) Fontina or Provolone cheese
Cold Herbed Garbanzo Beans (recipe follows)

Prepare grill with medium-hot fire.

Combine olive oil, mustard, lemon juice, Worcestershire, garlic and rosemary in work bowl of food processor or blender; cover. Process until smooth and thickened, about 1 minute. Set aside 1/3 cup of mixture for basting chops and eggplant. Add olives to remaining mixture and reserve.

Brush chops with olive oil mixture (without olives). Grill chops 5-7 minutes per side until nicely browned. Remove to plate.

Brush eggplant with same olive oil mixture. Grill 2-3 minutes per side or until just tender.

Grill bread halves, cut side down, during last 1-2 minutes of grilling eggplant.

TO ASSEMBLE SANDWICH:
Spread reserved olive mixture evenly over bottom half of bread; top with eggplant and cheese slices. Thinly slice pork chops; layer over cheese and top with roasted pepper halves and top half of bread.

Serve with Cold Herbed Garbanzo Beans and grilled vegetables.

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COLD HERBED GARBANZO BEANS
Makes 4 servings

1 (16-oz.) can garbanzo beans, drained
1/4 cup parsley, chopped
1/2 cup tomato, chopped
1/4 cup ripe olives, chopped
1 teaspoon cumin, ground
1 garlic clove, minced
1 tablespoon white wine vinegar
1 teaspoon dried mustard
2 tablespoons olive oil

Combine first six ingredients in large bowl; mix well.

Whisk together vinegar and mustard, add olive oil to blend; add to bean mixture. Toss well. Chill several hours.

Makes 6 servings
Source: National Pork Board