Mediterranean Pork Bunwich

Take your taste buds on a trip to the Mediterranean with this bunwich topped with pesto pork and grilled vegetables.

Pork ribs

Cut: Roast
Prep Time: 10 minutes

Cook Time: 15 minutes
Servings: 4




  • 1 lb (500 g) cooked pork roast
  • 1 cup (250 mL) sliced eggplant
  • 1 medium onion, sliced
  • 1 red pepper, cut into strips
  • 1 tsp (5 mL) vegetable oil
  • Pinch of salt and black pepper
  • 1/4 cup (60 mL) pesto


  • 4 buns, halved   
  • 1/4 cup (60 mL) crumbled goat cheese or feta
  • 1/4 cup (60 mL) shredded mozzarella cheese
  • 1 cup (250 mL) baby arugula (watercress or baby spinach may be substituted).


  1. Heat BBQ grill to medium-high heat.
  2. In medium bowl, toss eggplant, onion and red pepper in oil, salt and pepper. Wrap vegetables in foil and grill for 15 minutes, turning once after 10 minutes.
  3. In a bowl, toss together the pesto and pork slices. Re-heat the thin slices of pork on the grill for one minute.  Place bun halves cut side down on the grill to toast for 1 minute.
  4. To serve: layer buns with pork slices, grilled vegetables, cheese and arugula.Return buns to the top rack of the BBQ and close the lid.  Cook for one-two minutes just long enough to melt the cheese.

Nutritional Analysis



4 servings


1 Bunwich

Per Serving
Calories 400
Total Fat 19 g
Saturated Fat 6 g
Cholesterol 69 mg
Carbohydrates 24 g
Fiber 3 g
Sugars 6 g
Protein 33 g
Sodium 602 mg
Potassium 446 mg