Breaded Pork Tenderloin Sandwich

Growing up in Indianapolis, I used to frequent a small sandwich shop simply called The Sandwich Machine.  It was a small hole-in-the-wall restaurant that made sandwiches fresh to order.  They had an incredible list of both cold and hot subs, but my favorite sandwich has always been, and will always be, their giant breaded pork tenderloin sandwich.  I have no idea how many of these I have eaten in my life, but the process has always been the same.  Unwrap the sandwich, remove the tenderloin, fold it in fourths, and replace on bun, then eat.

These are not nearly as big as the original (although they could be by cutting the tenderloin into 8 oz pieces instead of 4 oz pieces), but the flavor is the same.  Crispy breaded pork on a hamburger bun, garnished with lettuce, tomato, onion, pickle, and mayo.  So good.


Breaded Pork Tenderloin Sandwich

24 oz pork tenderloin, cut into 4 oz portions
2 eggs
2 Tbsp water
1/2 tsp onion powder
1/2 tsp seasoned salt
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1/4 tsp garlic powder
1 cup dry bread crumbs
Vegetable oil for frying
6 hamburger buns
Lettuce
Tomato slices
Thinly sliced onion
Dill pickle slices
Mayonnaise

Using meat tenderizing mallet, pound pork tenderloin pieces between sheets of plastic wrap until flattened to 1/4 inch thickness.  In large flat bowl or plate, whisk together eggs, water, onion powder, seasoned salt, red pepper, black pepper, and garlic powder.  Place bread crumbs on separate plate.

Heat 1/2 inch vegetable oil in large skillet over medium high heat to 360 degrees F.  Working two at a time, dip flattened pork pieces in egg, then bread crumbs.  Shake off excess bread crumbs and fry in oil until golden brown on both sides (about 2 minutes per side).  Remove to paper towel-lined plate to drain.  Repeat with remaining pork pieces.  To assemble, place cooked pork fillets on buns and top with lettuce, tomato, onion, pickle, and mayonnaise.

Quesadillas

Many people's only experience with quesadillas has come in the drive-thru lane at their local Taco Bell.  While these "quesadillas" are technically edible, they do not compare with the homestyle versions I enjoyed during my 5 year stay in Texas.  Quesadillas are essentially the grilled cheese of Mexican cooking, and the simplest quesadilla is made using just cheese and a tortilla.

However, just like a grilled cheese, you can also add meats and veggies to make the flavor suit your tastes.  Just about anything can be used as a filling.  I like to use leftover fajita meat, along with the onions and peppers, for a quick lunch the next day.  Another of my favorites is using leftover barbecue brisket.  You can even make a vegetarian version with sauteed mushrooms, black beans, and spinach for the filling.  The possibilities are really up to you.

The key to a good quesadilla is the pan.  Cast iron is probably the best choice, but any heavy bottomed pan that distributes heat evenly will work.  Just be sure not to turn the heat up too high, or you will burn the tortilla before the cheese melts.  Also, if you kept the heat low, the cheese should melt enough to hold the quesadilla together when flipping it over.


Quesadillas

4 burrito size tortillas
2 cups shredded cheddar cheese
1-2 cups filling (your choice)
3 Tbsp butter

Sprinkle 1/4 cup cheese on 1/2 of each tortilla.  Divide filling evenly over cheese.  Sprinkle filling with remaining cheese.  Fold tortilla over top of cheese.

In large skillet over medium low heat, melt 1 Tbsp butter.  Add two quesadillas to pan and cook over medium low heat until bottom is browned and cheese is melted, about 3-4 minutes (remember to keep the heat down so you don't burn the tortilla).  Add 1/2 Tbsp butter to pan and carefully flip quesadillas over.  Cook another 3-4 minutes, or until second side is golden brown.  Remove from pan and let rest two minutes before cutting.  Repeat with remaining two quesadillas.  If desired, serve with sour cream and/or guacamole.

Pressed Chicken Pesto Sandwiches

Sandwiches are like personalities. Everyone has their own and there are literally thousands of variations.  You can simply place a slice of bologna between two slices of bread, or you get fancy by adding all sorts of exotic ingredients.  The choice is totally yours.  This sandwich combines some of my favorite ingredients.  I love the flavor of pesto, and the rest of the ingredients pair very well with it.  The sandwich is pressed and grilled, which makes the outside crunchy and the inside hot and tasty.  Just the way I like it.  The nice thing is, if you don't like it, you can change the ingredients to suit your own tastes.  Why? Cause it's your sandwich.

Chicken Pesto Sandwiches

6 4-5 inch sub rolls

6 Tbsp pesto

12 oz cooked chicken breast, chopped

2 oz olives, sliced

1-1/2 cups fresh spinach

1 cup shredded mozzarella cheese
Olive oil

Split sub rolls in half horizontally.  Spread 1 Tbsp of pesto on each bottom half of bread.  Top pesto with 2 oz of chicken per sandwich.  Divide olives evenly over chicken.  Sprinkle cheese evenly over olives.  Add 1/4 cup spinach to each sandwich and cover with top half of bread.

Brush top of sandwiches with olive oil.  Drizzle olive oil on bottom plate of countertop grill or panini press.Place sandwiches on grill and press down firmly (I usually set my really heavy skillet on top of the grill to press it down).  Grill 4-5 minutes, or until outside of sandwich is crunchy and cheese is melted.  Remove from grill and cool 1 minute before cutting.