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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Tender pork, red and green peppers and melted mozzarella cheese come together in this yummy sandwich sent in by Jane Ulness of Edmonds, Washington. TIP: âTo make it more substantial, sometimes I process the hallowed-out bread pieces and add the crumbs and some Italian seasoning to the meat and vegetables,â Jane says. Ingredients:
1 loaf french bread (1 pound) |
3 tablespoons olive oil |
2 pounds pork tenderloin, cubed |
1 cup julienned green pepper |
1 cup julienned sweet red pepper |
1/2 cup chopped celery |
1 small onion, sliced |
2 teaspoons garlic powder |
1 teaspoon onion powder |
1 teaspoon pepper |
1/2 cup chicken broth |
2 cups sliced plum tomatoes |
1 cup (4 ounces) shredded mozzarella cheese |
Directions:
1. Cut the top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell (save removed bread for another use). Set bread shell aside.
2. In a large skillet, heat oil. Add pork, peppers, celery, onion, garlic powder, onion powder and pepper; cook and stir until pork is browned and vegetables are tender. Add broth; simmer until reduced. Spoon into bread shell; top with tomatoes and cheese. Replace bread top.
3. Wrap in a large piece of heavy-duty foil; seal tightly. Bake at 400° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.
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