Guru Kicked Up Sandwiches
Anything between two pieces of bread is a sandwich, but the ingredients chosen and how they are treated make all the difference.
These sandwiches feature grilled pork tenderloin, sautéed shrimp, pickled vegetables, and a homemade dressing instead of mayonnaise.
These sandwiches are great for parties and entertaining as they can be sliced into individual portions.
Grilled Pork Tenderloin Sandwich
Ingredients:
- 2lbs. Pork tenderloin
- 4 ounces Butter (unsalted)
- 1 large Yellow onion (chopped)
- 4 cloves Garlic (chopped)
- 3 tablespoons All-purpose flour
- 1 quart Whipping cream
- 1 loaf French bread
- 1 lb. Cheese of choice (Melty such as Havarti, Monterrey Jack, etc.)
- Assorted pickled vegetables (carrots, pickles, jalapenos, etc)
- Louisiana Love Seasoning Blends to taste
Method:
- Prepare a hardwood fire.
- Dry tenderloins of excess moisture using paper towels.
- Lightly oil tenderloins and season to taste with Louisia Love Seasoning Blends.
- Grill tenderloins to 135º internal temperature, then remove and let rest to room temperature.
- Place a large, heavy skillet over medium-high heat and add butter.
- Once melted, add onions and cook for 4-5 minutes stirring frequently until translucent.
- Add garlic, cooking for 1-2 minutes.
- Whisk in flour making sure it is all incorporated.
- Slowly add cream while stirring. Once boiling reduce heat to medium-low and cook for 5-7 minutes, then remove from heat and allow to cool.
- Split bread length wise and lightly toast on grill, then remove.
- Slice tenderloin into ½ inch pieces (about the width of a finger).
- Pour any collected juices into the sauce and stir to incorporate.
- Spread a liberal amount of sauce on each half of bread, then layer pieces of tenderloin, slices of cheese, and pickled vegetables.
- Close sandwich and return to cold part of grill for 5-7 minutes, or until cheese is melted, turning occasionally.
- Remove, allow to rest for 3-5 minutes, slice, and serve.
Grilled Shrimp Sandwich
The ingredients and method are the same for this sandwich except for the cooking of the shrimp which is as follows.
Ingredients:
- 4 ounces Unsalted butter
- 2 lbs. Louisiana Shrimp (50-70 count)
- Xtra Cajun Seasoning Blends to taste
Method:
- Place a large skillet over medium-high heat and add butter.
- Pat shrimp dry with paper towels.
- Lightly oil shrimp and season with Xtra Cajun Seasoning Blends to taste.
- Once butter is hot, add shrimp and sauté until just pink, then remove and allow to cool.
Stay hungry.
