My newest obsession? Bruschetta. Oh how I love thee... Delicious vine ripened tomatoes chopped up and blended with fresh garlic, shallots, basil, olive oil, and rock salt. Heavenly...

I have been really into "Giada at Home" lately. Maybe its the unbelievable views behind her of the pacific ocean through her kitchen window, and perhaps the soothing colors of her kitchen that bring me back twice a day to see what beautiful food she will create. I can tell ya one thing. The girl Loooooo-ves lemon, and adds it to almost everything. That and flat leaf italian parsley, which I've trid to like, but always tastes like bacteria to me. Don't know why? )ps: think she's also a grem-aphobe like me bc she NEVER touches the uncooked meat, ha ha) So anyways, tonight it will be
Grilled Pork and Fontina Sandwiches
Ingredients
2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices
Directions
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. (already made this ahead, oh man, soooooo good!)
To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
I'll let you know how it turns out!