Tuscan Pork Cutlet Sandwiches
Mayonnaise Spread: Mix ingredients; cover. Refrigerate at least 1 hour to allow flavors to blend.,Breaded Pork Cutlets: Pound meat slices to flatten to 1/4-inch thickness. Dip in eggs| then coat with combined cracker crumbs| parsley| salt and black pepper.,Heat oil in large skillet on medium-high heat. Add meat| in batches; cook 2 to 3 min. on each side or until cooked through and golden brown on both sides. Drain on paper towels; cover to keep warm.,For each serving: Spread 3 Tbsp. of the Mayonnaise Spread evenly onto 2 of the toast slices. Place 1 Breaded Pork Cutlet on 1 of the toast slices; cover with 1/4 cup spinach| 2 Tbsp. onions| 1 pepper strip and 1 cheese slice. Broil until cheese is melted. Cover with remaining toast slice| mayonnaise-side down.
32 servings| one sandwich each