Usually, "pork tenderloin sandwich" calls to mind the decadent fried tenderloins that overflow from buns across Indiana and southern Illinois. But almost as delicious and not nearly as deadly is roasted pork tenderloin. I've often turned to it for easy suppers, but I never thought of slicing it up for sammies. Thankfully, my future bro-in-law Adam did.
Before roasting the pork tenderloin in the oven, Adam laid sliced apples across the top, so those roasted, too, until they were warm and velvety. We cut up some French bread, added sauteed onions and mustard, and topped the pork with apples or Swiss cheese or both.
Forgive the low-light iPhone photos. Had I known we were having sandwiches for dinner, I would have planned better.
It's hard to go wrong with sausage cooked on the grill. Spicy Italian with peppers and onions on a mediocre wheat roll, but it hardly mattered. Summer Sunday perfection.
Sometimes, I'm not sure what causes it, I'll have a very intense craving for a falafel wrap, and the Blue Front Cafe version hits the spot, particularly because the not too crunchy, not too soggy falafel sits on a bed of melt-in-your-mouth roasted eggplant and crisp cukes. I should not have eaten all of this, but I did.
For Andrew and me, getting to babysit our niece on a Saturday means Estela's sandwiches — a very special occasion now that we no longer live next door. This time, we both tried something new: ham and brie for me (much better after I popped it in the oven) and roast beef with horseradish and smoked gouda for Andrew. Don't they make a good couple?
Oh how I miss living right next door to Estela's. Now my giant veggie sandwiches are few and far between. Thankfully I got my fix for lunch on Saturday. Andrew got pastrami, which was better after he warmed it in the oven.
I got the smoked gouda veggie sandwich. They gave me the wrong bread; I wanted sliced wheat. But this roll, despite being enormous, was a fresh and fine substitute. As usual, the filling was a rainbow of perfectly ripe produce. Yum.
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