Grilled Pork and Fontina Sandwiches

2 8 oz. 1 in. thick boneless pork loin chops
*I used a pork roast that I sliced and grilled*
Olive oil
Kosher salt and pepper
2 t. herbs de Provence
1/2 c. mayo
1/4 c. chopped fresh basil leaves
2 t. lemon zest
1 t. lemon juice
1 loaf of ciabatta or rustic bread, ends trimmed cut in 1/2 horizontally
*I sliced mine to make individual sandwiches*
4 romaine lettuce leaves, halved lengthwise
4 oz. fontina cheese, cut into slices

Preheat grill-you could use a grill pan. Drizzle pork with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 mins. Turn chops over and cook until instant read thermometer inserted registers 160* F. Transfer the chops to the cutting board and let them rest for 10 mins. Slice each chop into 6 {1/4 in thick} slices.

In a small bowl, combine the mayo, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.

To assemble: lay bottom half of bread down on work surface and spread with mayo mixture. Add lettuce leaves, arrange cheese slices, and top with pork slices. Spread the top half with more mayo mixture and cover sandwiches. Slice into 4 pieces and serve.
I sliced my bread and assembled each one individually and it made like 12 sandwiches instead of four. I did use a little more pork than she did though.