Grilled Pork Tenderloin & Swiss Sandwich

Notes: I didn’t have to leave the house for this one. Holy Jesus. I see your “ham” and raise you a quarter pound of deli-sliced cooked pork tenderloin. Combined on super-sharp rye with swiss and dijon mustard, then grilled in butter and pressed with a cast iron skillet.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

3 Comments

  1. I can see why you would think that, because hey, pork tenderloin. But there is something special about it being treated as just another sliced lunchmeat, that I’m not sure will come across without a slicer.

    View Comment

Leave a Reply