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Pork Sandwiches with White Barbecue Sauce

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 Servings
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Vegetable oil cooking spray 

Four 4-inch squares plain focaccia bread, halved horizontally 

White Barbeque Sauce:

1/2 cup mayonnaise 

2 tablespoons fresh lemon juice (1/2 a large lemon) 

2 tablespoons apple cider vinegar 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

Seasoning Mix:

2 teaspoons chili powder 

2 teaspoons dried oregano 

1 teaspoon celery seed 

1 teaspoon paprika 

1 teaspoon dried ground thyme 

Pork Chops:

Four 5- to 6-ounce 3/4-inch-thick boneless pork chops 

Olive oil, for drizzling 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 


4 small butter or romaine lettuce leaves 

2 tomatoes, sliced 

8 dill pickle slices 


  1. For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
  2. Grill the bread for about 1 minute on each side until lightly toasted. Set aside.
  3. For the barbeque sauce: In a small bowl, combine the mayonnaise, lemon juice, apple cider vinegar, salt and pepper. Set aside.
  4. For the seasoning mix: In a small bowl, mix together the chili powder, oregano, celery seed, paprika and thyme.
  5. For the pork chops: Drizzle the pork chops on both sides with olive oil and sprinkle with the salt and pepper. Rub the seasoning mix all over.
  6. Grill for 4 minutes. Turn the pork chops over and brush the top of each chop with 1 tablespoon of the barbecue sauce. Cook for another 3 to 4 minutes until cooked through and a meat thermometer inserted into the thickest part of the chops registers 150 degrees F. Slice the pork chops into 1/4-inch-thick slices.
  7. To assemble the sandwiches: Spread one side of each slice of bread with some barbeque sauce. Place the lettuce leaves, tomato slices and pickles on 4 slices of bread. Top with the sliced pork. Add the remaining bread slices on top and serve.
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