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Grilled pork and spicy grilled salad sandwich on ciabatta

Servings:
Prep time: 15 minutes; Total time: 45 minutes; Makes 2 sandwiches Servings
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Ingredients

  • 1 ciabatta roll (or two sandwich size)
  • 1 head garlic (roasted in foil, cloves removed)
  • 1/3 cup crumbled greek feta
Pork tenderloin
  • 1 ciabatta roll (or two sandwich size)
  • 1 head garlic (roasted in foil, cloves removed)
  • 1/3 cup crumbled greek feta
  • 1 pork tenderloin
Greek salad
  • 1 ciabatta roll (or two sandwich size)
  • 1 head garlic (roasted in foil, cloves removed)
  • 1/3 cup crumbled greek feta
  • 1 pork tenderloin
  • 8 pieces grilled artichokes
  • 8 pieces pitted calamata olives, (rinsed well and roughly chopped)
  • 10 pieces deli sliced roasted bell peppers
  • 8 pieces sun ripened dried tomatoes, (sliced into two pieces each)
  • 2 tablespoon deli sliced golden greek peperoncini
  • 12 tablespoon thai basil leaves, seperated
  • 1 cup italian mix giardiniera
  • 1 tablespoon non-pareil capers
  • 2 tablespoon garlic cloves, thinly sliced
  • 6 tablespoon sage leaves
  • 1 tablespoon fresh lemon
  • 1 tablespoon - 2 tablespoons extra virgin olive oil

Preparation

Baking Directions:

Pork tenderloin1. Preheat grill to medium-high heat.

Season pork tenderloin with salt and pepper.

2.

Grill on all sides until an internal temperature of 140 degrees is reached.

Allow to rest for an additional ten minutes.

Slice quarter inch thick against grain on a bias and reserve at room temperature until completing remainder of recipe.

Greek salad1. In first mixing bowl make a Greek salad by combining artichokes, half the Calamata olives, roasted peppers, sun-ripened dried tomatoes, peperoncini, (6) Thai basil leaves and juice of half a lemon.

Season with salt and pepper and reserve.

2.

In second mixing bowl, combine Italian mix giardiniera, (6) Thai basil leaves, Calamata olives and 1 tablespoon olive oil.

Season with salt and pepper and reserve.

3.

Add 2 tablespoons olive oil to sauté pan over medium heat.

Add capers, sauté for a minute, add sliced garlic and sage, sauté for an additional minute (until garlic browns & capers open).

Pour over first mixing bowl, toss and reserve.

To assemble sandwichesPaint ciabatta with olive oil, season with salt & pepper and grill until nicely charred and warm.

Spread roasted garlic cloves on ciabatta as if it were "mayonnaise.

" Top one side of each ciabatta with sliced pork, top with Greek salad and finish with crumbled feta.

Place top bread over sandwich, cut in half, serve with more Italian mix giardiniera on the side and kettle fried salt and vinegar potato chips.

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