Ingredients

• Vegetable oil cooking spray
• Four 4-inch squares plain focaccia bread, halved horizontally
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice (1/2 a large lemon)
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon celery seed
• 1 teaspoon paprika
• 1 teaspoon dried ground thyme
• Four 5- to 6-ounce 3/4-inch-thick boneless pork chops
• Olive oil, for drizzling
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 small butter or romaine lettuce leaves
• 2 tomatoes, sliced
• 8 dill pickle slices

Instructions

1. Watch how to make this recipe.
2. For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
3. Grill the bread for about 1 minute on each side until lightly toasted. Set aside.
4. For the barbeque sauce: In a small bowl, combine the mayonnaise, lemon juice, apple cider vinegar, salt and pepper. Set aside.
5. For the seasoning mix: In a small bowl, mix together the chili powder, oregano, celery seed, paprika and thyme.
6. For the pork chops: Drizzle the pork chops on both sides with olive oil and sprinkle with the salt and pepper. Rub the seasoning mix all over.
7. Grill for 4 minutes. Turn the pork chops over and brush the top of each chop with 1 tablespoon of the barbecue sauce. Cook for another 3 to 4 minutes until cooked through and a meat thermometer inserted into the thickest part of the chops registers 150 degrees F. Slice the pork chops into 1/4-inch-thick slices.
8. To assemble the sandwiches: Spread one side of each slice of bread with some barbeque sauce. Place the lettuce leaves, tomato slices and pickles on 4 slices of bread. Top with the sliced pork. Add the remaining bread slices on top and serve.