i love a good sandwich. more likely than not, if i'm not cooking dinner, i'm ordering from the incredible sandwich joint around the corner on atlantic ave. there's something about a sandwich that feels like an overgrown amuse bouche - every aspect of the sandwich is trying to deliver every flavor, to keep your tastebuds interested all within this compact meal. you don't have other things, like purees and reductions, to bounce you around and draw attention. no, the sandwich stands alone. it's the showstopper.
this one's especially good. the pork is roasted with liberal amounts of tangy mustard and balanced with a rich artichoke spread and the bright crunch of the cornichons. it's the lovechild of a cuban and an incredible turkey artichoke sandwich i had years ago and still dream about from time to time.
if you have a large tenderloin - should you want to serve the roast for dinner and save the rest to make this sandwich, that works beautifully. i'm all about double duty cooking and this is a perfect recipe for that!
1 pork tenderloin
1 ciabatta roll
1 slice baby Swiss or Jarlsberg
1 oz baby lettuces
1 oz cornichons, sliced lengthwise
1 oz whole grain mustard
1 tbsp minced dill
2 tbsp white wine vinegar
2 oz artichoke hearts, drained
2 oz mayonnaise
start with the pork. mix the mustard, dill, and vinegar together in a small bowl and coat the pork with it. season liberally. turn your oven on to 350 and roast for 50 minutes to 1 hour (until internal temp reaches 140 degrees Fahrenheit). Allow to rest at least five minutes, turning once. Slice. If you like, place slices on a grill pan until hatchmarks are achieved.
in a food processor, combine artichoke hearts and mayo until a fairly smooth puree is achieved. spread on side of ciabatta bread. layer with lettuces and cheese. place under a high temp broiler for 2-3 minutes, until cheese has melted. layer with pork and cornichons. serve