•   Mayonnaise Spread
  • 2 lb. mayonnaise
  • 8 oz. sun-dried tomatoes, coarsely ground
  • 1-1/4 oz. fresh basil, chiffonade
  • 6 oz. kalamata olives, finely chopped
  • 4 oz. capers, drained
  • 1/4 cup Italian parsley, chopped
  • 2-1/2 Tbsp. lemon zest, grated
  •  salt and black pepper to taste
  •   Breaded Pork Cutlets
  • 8 lb. trimmed boneless pork loin roasts, each cut into 8 slices (about 1/2 inch thick)
  • 4 each eggs, beaten
  • 2 lb. RITZ Crushed Crackers
  • 1-1/4 oz. Italian parsley, chopped
  •  salt and black pepper to taste
  • 8 oz. olive oil
  •   Sandwiches
  • 32 ciabatta bread, cut into 4-1/2x3-1/2-inch pieces, horizontally split and toasted
  • 3 lb. fresh spring lettuce mix, sauteed, seasoned
  • 2 lb. red onions, chopped, sauteed
  • 3 lb. yellow peppers, roasted, quartered lengthwise
  • 2 lb. provolone cheese, cut into 1-oz. slices


Nutritional facts are based on a single serving
Calories 680
Total fat 38g
Saturated fat 10g
Trans fat 1g
Cholesterol 110mg
Sodium 1020mg
Carbohydrate 49g
Dietary fiber 4g
Sugars 8g
Protein 36g
Calcium 30%DV
Iron 20%DV


  1. Mayonnaise  Spread: Mix ingredients; cover. Refrigerate at least 1 hour to allow flavors to blend.
  2. Breaded  Pork Cutlets: Pound meat slices to flatten to 1/4-inch thickness. Dip in eggs, then coat with combined cracker crumbs, parsley, salt and black pepper.
  3. Heat  oil in large skillet on medium-high heat. Add meat, in batches; cook 2 to 3 min. on each side or until cooked through and golden brown on both sides. Drain on paper towels; cover to keep warm.
  4. For  each serving: Spread 3 Tbsp. of the Mayonnaise Spread evenly onto 2 of the toast slices. Place 1 Breaded Pork Cutlet on 1 of the toast slices; cover with 1/4 cup spinach, 2 Tbsp. onions, 1 pepper strip and 1 cheese slice. Broil until cheese is melted. Cover with remaining toast slice, mayonnaise-side down.
  5. Substitute

    Substitute sliced Asiago cheese for the provolone cheese.

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