Authentic Tuscan Pork Sandwich

This entree sandwich can be made for a quick dinner
or something different for guests.
Make the olive topping ahead of time
to allow flavors to fully blend.

Ingredients:
6 boneless pork chops, 1/2-inch thick
6 tablespoons olive oil
4 tablespoons Dijon-style mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
1/2 cup pitted chopped oil-cured black olives (such as kalamata)
6 slices unpeeled eggplant, 1/4-inch thick
1 loaf crusty French or Italian bread, cut in half horizontally
1 (7-ounce) jar roasted red peppers, halved
4 (1-ounce) slices Fontina or Provolone cheese

Directions:
Prepare grill with medium-hot fire.
Combine olive oil, mustard, lemon juice,
Wocestershire, garlic and rosemary in work bowl
of food processor or blender; cover.
Process until smooth and thickened, about 1 minute.
Set aside 1/3 cup of mixture for basting chops and eggplant.
Add olives to remaining mixture and reserve.
Brush chops with olive oil mixture (without olives).
Grill chops 5-7 minutes per side until nicely browned.
Remove to plate. Brush eggplant with same olive oil mixture.
Grill 2-3 minutes per side or until just tender.
Grill bread halves, cut side down,
during last 1-2 minutes of grilling eggplant.
To assemble sandwich, spread reserved olive mixture
evenly over bottom half of bread;
top with eggplant and cheese slices.
Thinly slice pork chops;
layer over cheese and top with
roasted pepper halves and top half of bread.