Fajita Pork Sandwiches

Here is a tasty sandwich that gives you the flavors of fajitas without as much chopping and slicing.  The recipe came from the Pillsbury booklet from June 2003 entitled "Picnics & Potlucks".  I changed the recipe ever so slightly by using fajita seasoning in place of taco seasoning and regular burger buns instead of hard rolls.


Fajita Pork Sandwiches

2 teaspoons taco seasoning mix (I used fajita seasoning mix)
4 thin boneless pork loin chops
1 medium bell pepper, cut into bite-sized strips
1 small onion, sliced
1/2 teaspoon olive oil
4 slices Pepper Jack cheese
4 hard rolls (I used burger buns)
Optional:  lettuce, tomato slices, sour cream and/or Ranch dressing

Sprinkle pork loin chops on both sides with seasoning mix.  Set chops aside.

Heat grill, place bell peppers and onion on 18-inch-long piece of heavy-duty foil.  Drizzle vegetables with olive oil.  Wrap packet securely with double-fold seals, allowing room for heat expansion.

When ready to grill, place vegetable packet on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 5 minutes; turn packet.  Place chops on grill.  Cook 7 to 10 minutes or until pork is no longer pink in center, turning once.

Place 1 chop on bottom half of each roll.  Open vegetable packet carefully to allow steam to escape.  Top each chop with 1 slice of cheese and some of the vegetables.  Add additional toppings as desired, then cover with top half of rolls.

Makes 4 sandwiches.

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