Pork Steak Sandwich with Pesto and Mozzarella
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesTotal time
35
minutesA sandwich that’s fresh, flavourful, and full of summer vibes! We grill the pork steak on the BBQ until it’s perfectly pink, whip up a homemade arugula pesto, then build it all on toasted bread with melty mozzarella and zucchini. YUM!
Ingredients
- Sandwich
500 g of Olymel Pork Capicollo Steak (2 steaks)
200 g of fior di latte mozzarella, sliced
2 to 3 green zucchinis, sliced into ribbons
8 slices of bread
Sliced pepperoncinis to taste
Olive oil
- Arugula pesto (or substitute with ¾ cup of store-bought pesto)
2 cups of arugula
1 cup of fresh basil leaves
1 garlic clove (chopped)
zest of ½ lemon
juice of 1 lemon
1 to 2 anchovies in oil
⅓ cup of olive oil
¼ cup of toasted pine nuts
Instructions
- Take the capicollo steaks out of the fridge and let them sit at room temperature for 30 minutes.
- To make the arugula pesto, combine in a food processor: 2 cups of arugula, 1 cup of basil leaves, 1 chopped garlic clove, the zest of ½ lemon, the juice of 1 lemon, 1–2 anchovies, ⅓ cup of olive oil, and ¼ cup of toasted pine nuts. Season generously with salt, then blend until smooth. Taste and adjust seasoning with salt, pepper, or more oil if needed. Set aside.
- Preheat the BBQ to medium-high heat.
- Prepare the ingredients for grilling: lightly brush the steaks, zucchini ribbons, and bread slices with olive oil. Season the steaks and zucchinis well with salt.
- Grill the steaks for about 4–5 minutes per side, or until the internal temperature reaches 130 °F for medium-rare. Transfer to a plate or wire rack to rest.
- Grill the zucchini and bread for about 2 minutes per side.
- Thinly slice the steak.
- Assemble the sandwiches. Generously spread arugula pesto on both sides of the bread. Add sliced steak, grilled zucchini, mozzarella, a bit of salt and pepper, and some pepperoncini slices.
- Close the sandwiches and serve.
