Ingredients
Bifana Sandwich
- 4 to 6 Boneless pork loin chops
- Hot mustard
- 2 to 4 Ciabatta rolls
- 2 tbsp - Butter
Marinade
- ½ tsp - Spanish paprika
- 2 Garlic cloves, crushed
- 2 Bay leaves
- 2 Whole cloves
- 1 tsp - Salt
- 2 tbsp - Olive oil
- 2 tbsp - Pimento paste
- 1 tbsp - Piri Piri sauce
- 2 tbsp - White wine vinegar
- 1 cup - White wine
Preparation
- Lay a pork loin chop on a flat surface, cover with plastic wrap and flatten with a meat mallet up to about ¼ inch thick; Repeat with all pork chops;
- Combine all Marinade ingredients in a large bowl and add the flattened pork chops; Let marinate in the refrigerator for a minimum of 4 hours, up to overnight;
- Preheat your grill for direct grilling at medium heat;
- Remove the pork chops from the marinade, then strain the marinade into a sauce pan or cast iron skillet; Add 2 tbsp of butter and bring to a boil for 15 minutes; Set aside;
- Place the marinated pork on the hot grill grate and grill for about 4 minutes per side or until the meat is fully cooked;
- Assemble your sandwiches in a ciabatta buns with some hot mustard and two pork chops; Serve with sauce on the side.