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Every so often, a quick sandwich is all I need to satisfy my culinary cravings.
The range of sandwiches I enjoy is wide and spans from a simple ham & cheese sandwich to the most elaborate lobster roll, foie gras on toast and anything in-between.
Today I feasted on such a typical “in-between” sandwich : The “WhatAPig”.
Although quick and easy to prepare, it does not lack in substance, taste and appearance and is a great meal for any occasion when sophistication is not required to impress 🙂
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Bon Appétit ! Life is Good !
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Click here for more Sandwiches on ChefsOpinion
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“WhatAPig” – Pork & Peppers On Baguette
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“WhatAPig” – Pork & Peppers On Baguette
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- slice 12 oz of pork tenderloin into 1/4 in slices
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- season pork with kosher salt, cayenne pepper and granulated garlic to taste
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- saute pork in 1 tblsp vegetable oil until browned and cooked through
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- add 1/2 medium size red pepper 1/2 med size green pepper and 1/2 med size onion, all cut into fine julienne, season veggies with salt and pepper to taste, saute until heated through
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- cut 1/2 fresh french baguette lengthwise in half, leaving it attached in the center by the crust
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- spread baguette with 3 tblsp whole grain “Maille Dijon Mustard”
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- top baguette with the sauteed pork, onions and peppers
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- “WhatAPig” – Pork & Peppers On Baguette
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- “WhatAPig” – Pork & Peppers On Baguette
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- “WhatAPig” – Pork & Peppers On Baguette
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- “WhatAPig” – Pork & Peppers On Baguette
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