My friends and readers know that I have very high standards for expensive sandwiches. If it costs more than $9, it better be gigantic, impeccably prepared, or both. Andrew recently ate this inviting-looking roasted pork sandwich over lunch at Boulette's Larder. Had it been $10, he might have described it as "excellent," but given the price, it was just "not worth $16."
Have you recently eaten a sandwich worth sharing? Send in your sandwich photos to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.
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.
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