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Grilled Pork and Fontina Sandwiches Recipe

Grilled Pork and Fontina Sandwiches

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Average Rating:

Total Reviews: 50

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  • on May 12, 2013

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    OFF THE CHAIN!

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  • on September 21, 2012

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    This was an EXCELLENT sandwich! I bought a loaf of ciabatta from Panera and it is best to double the mayo mixture. I used thin cut pork loin chops to cut cook time and sliced lengthwise. Also, it is great same day and cold leftovers were even better the next day! This is a go-to for a fancy, great tasting but easy to cook sandwich.

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  • on May 22, 2012

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    Tasty. Easy. Everything was eaten in one sitting. Enough said.

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  • on March 29, 2012

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    This was an excellent sandwich! The condiment really made it, and so did the 'herbs of provence'. I did have trouble bringing my pork up to 160 degrees. Just couldn't do it. It must have been too thick for my cast iron grill pan. I don't know. I ended up doing something crazy by slicing it in half, re-seasoning it, and allowing it to cook an extra 5 minutes. Fontina is kind of pricey so may just go with provolone next time. But will definitely make again!

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  • on March 14, 2012

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    Super recipe! I made some changes because of the availability of some ingredients like the bread, and the cheese, I used sandwich bread and Italian 5 shredded cheese, the mayonnaise with basil and lemon is delicious!

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  • on September 29, 2011

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    Ful disclosure here - I did make changes so if you can't stand reading a recipe where the reviewer made changes, then just stop reading right here. Otherwise, read on about this most amazing sandwich. The changes I made were I used a rosemary-olive oil loaf because my store had them on sale and were out of ciabatta and I used white sharp cheddar instead of Fontina, mostly because of the price. I also cut a bit of the heart out of the bread to make the sandwich less lofty and easier to bite in to. Other than those changes, I followed the recipe exactly, and I absolutely LOVED it. The lemon zest and juice are what make this sandwich so amazing (I am, however, a lemon freak. The herbes de Provence helped too, but Wow. I'm sure this would be equally good with chicken instead of pork. The rosemary bread did give it a little more oomph and the cheddar was just fine in it, but I wouldn't dare change a thing next time I make it, which, based on the positive reviews in my house, will be soon.

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  • on September 29, 2011

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    This is probably the best sandwich ever using pork! I took this to an evening bday buffet dinner and this sandwich disappeared in less than an hour! (I cut it into smaller pieces to eat as "finger food". All evening my friends were asking me for the recipe and, of course, I had to give credit to Giada! I did not use the Romaine lettuce because I was afraid it would get a little soggy. Excellent flavor!! Thanks again, Giada!

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  • on September 23, 2011

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    This was maybe the best sandwich we have ever had. I don't know if it was the lemon, the basil, the herbe de provence, the cheese or all of the above. I made it exactly as written except I did not have Romaine lettuce. My poor husband now thinks I am a gourmet cook. I didn't tell him how easy this was. We both love you Giada! Thanks!
    We thought that the pork was actually easier to eat cut like that.

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  • on August 21, 2011

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    ANOTHER WINNER GIADA...EXCELLENT SANDWICH FOR WEEKNIGHT, I WOULD ALSO SERVE THIS FOR GUESTS AT AN INFORMAL GATHERING. KIDS & ADULTS LOVED IT. CAN"T WAIT TO TRY ANOTHER RECIPE OF YOURS. THANKS.

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  • on May 05, 2011

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    I love everything Giada does and I look to her show for inspirations. This was a great sandwich because of the pork. I love pork, but on the day that I made this sandwich I wasnt in the mood for meat so I substituted a tomato and along with the mayo spread recipe I added a clove of fresh garlic. It was great without the pork, and I also tasted the sandwich with the pork and it was very good. great summer sandwich!! I didnt have fontina on hand but used a bergenost. Ill have to try it with fontina next time.

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