INGREDIENTS

Servings

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

NUTRITION FACTS 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

DIRECTIONS

Mayonnaise Spread: Mix ingredients; cover. Refrigerate at least 1 hour to allow flavors to blend.
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.
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.
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.