Created by:

Walter Geise — Myrtle Beach, SC

A sweet but spicy rub adds a kick to the sandwich created with Marsala-glazed pork chops and sautéed mushrooms. Wisconsin parmesan and mozzarella cheeses add ooey-gooey texture and deliciousness in between rustic Italian bread.


For pork chops: Make the rub. Place chili powder, flour, brown sugar, black pepper, salt, garlic, rosemary and fennel seed in large bowl and whisk until well combined. Remove 1 tablespoon rub and reserve. Season pork chops liberally on both sides with remaining rub. Place 1 tablespoon butter and 1 tablespoon olive oil in large skillet over medium-high heat. Add pork chops one at a time, making sure not to crowd pan. Brown 2 to 3 minutes on both sides until golden brown. Add 1 1/2 cups wine and cook until wine thickens to thick glaze consistency. Flip chops a few times to coat both sides. Remove from heat; cover pan and allow to rest.

For mushrooms: Place 2 tablespoons butter and 1 tablespoon olive oil in large skillet over medium-high heat. Add mushrooms and toss to coat: cook 2 minutes, stirring often. Add the reserved 1 tablespoon rub and continue to cook until mushrooms begin to form a golden crust. Add 1/2 cup of wine and cook until wine is almost fully absorbed. Cover pan and remove from heat.

For optional dipping sauce: Place 1 cup wine and chicken stock in small saucepan; cook over medium heat until mixture reduces by half, about 8 minutes.

For assembly: Butter 1 side of bread slices and place them butter-side-down in large nonstick skillet* over medium-low heat. Top each bread slice with 1 1/2 tablespoons parmesan cheese and 2 slices mozzarella. Grill until cheese softens. Place generous amount of mushrooms on 4 bread slices; top each with 1 pork chop. Using spatula, place slice of remaining bread, butter-side-up, over to form sandwich. Press firmly with spatula. Flip; press sandwich again. Cook 2 to 3 minutes on each side or until bread is golden brown and cheese is well melted. Halve sandwiches and serve with dipping sauce, if desired.

*You may have to use 2 skillets or make sandwiches in batches.



For Pork Chops:

  • 1/4 cup chili powder
  • 1/4 cup flour
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons coarse sea salt
  • 2 tablespoons granulated garlic
  • 2 tablespoons ground or fresh rosemary
  • 2 teaspoons ground fennel seed
  • 4 4-ounce boneless pork chops, thin sliced and pounded out
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups sweet Marsala wine

For Mushrooms:

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 8 ounces sliced mushrooms
  • 1 tablespoon reserved rub
  • 1/2 cup sweet Marsala wine

For Optional Dipping Sauce:

  • 1 cup sweet Marsala wine
  • 1 cup chicken stock

For Assembly:

  • 2 tablespoons butter, softened
  • 8 slices of everything-spice-coated Italian bread or rustic Italian bread
  • 3/4 cup Wisconsin Parmesan cheese, grated
  • 16 slices Wisconsin Mozzarella cheese (about 1/2 to 3/4 ounce each)
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