The day before we made this sandwich, Wendie cooked an amazing pork tenderloin based on an Alton Brown recipe. It is perhaps the best tenderloin I’ve ever had. Having also recently visited a Chinese grocery store, we had a few king mushrooms in our refrigerator, so we thought they would go brilliantly with the pork. We chose the pecorino romano cheese to add a little saltiness, the vinaigrette dressing to make it a bit more moist. And so, one thing led to another, and we ended up with this fantastic sandwich. It’s messy to eat, but it really brings out the best in the leftover pork. Enjoy.
- 1/2 ciabatta roll
- 2 tsp muffaletta
- 5 slices of pork tenderloin (leftovers, don’t use raw pork tenderloin)
- 3 tsp shredded pecorino romano cheese,
- 2 tsp vidalia onion vinaigrette salad dressing
- 1/2 tsp paprika,
- 2 tsp yellow bell pepper
- 1 tsp olive oil
- 1/2 sautéed king mushroom
Slice a king mushroom (along the long edge) and use about half of the mushroom (3 slices here). Sauté the mushroom in the olive oil in a medium pan for about 4-5 minutes until golden brown.
Slice a ciabatta roll open, and spread the muffaletta on it. Place the 5 slices of pork tenderloin on top, and spread the pecorino romano cheese on top. Drizzle the paprika over the cheese, and place in a toaster oven for about 5 minutes, or until the cheese is slightly melted and the bread and pork is golden brown and hot.
Drizzle the onion dressing on top, chop the yellow pepper into small pieces and add to the sandwich, and top the entire thing with the king mushroom slices. Drizzle olive oil on top.