Instructions: Prepare grill with medium-hot fire. Combine olive oil, mustard, lemon juice, Worcestershire, garlic and rosemary in work bowl of food processor or blender; cover. Process until smooth and thickened, about 1 minute. Set aside 1/3 cup of mixture for basting pork chops and eggplant. Add olives to remaining mixture and reserve.

Brush chops with olive oil mixture (without olives). Grill chops 5 to 7 minutes per side until nicely browned. Remove to plate. Brush eggplant slices with same olive oil mixture. Grill 2 to 3 minutes per side or until just tender. Grill bread, cut-sides down, during last 1 to 2 minutes of grilling eggplant.

To assemble sandwich, spread olive mixture evenly over bottom of bread; top with eggplant and cheese slices. Thinly slice pork chops; layer over cheese and top with roasted pepper halves and top of bread.

This recipe yields 6 servings.

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