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Pork Sandwich on a Caper Sauce

This tasty pork sandwich by Paul Mercurio makes an ideal snack or lunch dish.


  • 4 pork loin steaks

  • 12 pieces of sundried tomato

  • 12 kalamata olives – cut the flesh off and discard the seeds

  • 4 slices of jarlsberg cheeses

  • 12 basil leaves

  • 1 cup of plain flour

  • salt

  • black pepper

  • 2 eggs - beaten

  • bread crumbs

  • For Caper sauce

  • ½ brown onion – roughly chopped

  • 2 cloves of garlic

  • 1 red chili – either long or short up to you as to how much heat you want

  • 3 tbls capers

  • 2 -3 anchovies

  • 1 tbls finely chopped basil

  • 1 tbls finely chopped flat leaf parsley

  • ¼ cup of red wine

  • 1 can of chopped tomatoes

  • salt

  • black pepper


  • 1.

    With a sharp knife butterfly the pork steak down the middle and open it out like a book.

  • 2.

    Place the steak onto a sheet of cling film and place another piece of cling film over it.

  • 3.

    Using a meat mallet or a rolling pin gently beat the steak thinning it out and stretching so that it becomes half as big again as before you started.

  • 4.

    Be careful not to make it too thin and tear a hole in it and make sure you beat the spine or middle part of the steak down flat.

  • 5.

    Remove the top layer of plastic wrap and place a piece of cheese in the middle of the steak then place 3 pieces of sundried tomato, the slivers from three Kalamata olives and three basil leaves on top of the cheese. Now fold the right side of the steak up and over the mix, then fold the left side up and over the mix so that it rests on top of the right side flap forming a seam running down the middle of the steak. The steak should now be a package with the cheese, olives, tomato and basil wrapped up inside.

  • 6.

    Very gently give the joined edges of the steak a bit of a beating so as to help seal them together. You could wrap the steak in plastic wrap and put it in the fridge for an hour to help set the package. Repeat with remaining pork steaks.

  • 7.

    Dredge the pork in seasoned flour, then dip it in the egg to coat and finally roll it in the bread crumbs to cover completely.

  • 8.

    Shallow fry in a fry pan over medium high heat making sure to cook the seam side down first.

  • 9.

    Cook turning a couple of times to make sure it doesn’t burn until it is golden brown on both sides.

  • 10.

    Make sure that you cook the seam side well as it is two pieces of meat one on top of the other and you need to make sure the inside piece of meat is cooked through.

  • For Caper sauce:

  • 1.

    Put everything in a blender and pulse until you have a smooth paste/liquid.

  • 2.

    Put a little olive oil into a hot fry pan and pour the sauce into it, fry on medium heat and then turn down to a simmer and simmer for about 20 minutes or so stirring occasionally.

  • 3.

    Taste for seasoning and adjust as needed.

  • To serve:

  • 1.

    Spoon some of the caper sauce on to a plate and place a pork sandwich on top of it. Serve with some roasted potatoes and steamed green beans or a salad.

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