Preheat grill. Drizzle the pork on both sides with olive oil and season with
salt and pepper, to taste. Sprinkle both sides with the Italian Seasoning and grill.
Cook until an instant-read thermometer inserted into the thickest part of the
meat registers 160 degrees F. Transfer the pork to a cutting board and let rest
for 10 minutes. Slice the tenderloin into 1/4-inch thick slices.
In a small bowl,
combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season
with salt and pepper, to taste.
To assemble the
sandwiches: Lay the bottom half of the bread on a work surface and spread with mayonnaise
mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and
top with the pork slices. Spread the top half of the toast with mayonnaise
mixture and then arrange on top to complete the sandwiches.
Grilled Flank Steak on Ciabatta
¾ cup soy sauce
¼ cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
3 cloves of garlic, minced
2 teaspoons ground black pepper
4 ½ pounds flank steak, trimmed
2 large sweet onions
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 red bell peppers
Bacon Horseradish Sauce
2 teaspoons minced green onion
1 cup mayonnaise
6 sliced bacon, cooked and crumbled
2 teaspoons prepared horseradish
¼ teaspoon lemon zest
½ teaspoon fresh lemon juice
6 (2- to 3-oz.) ciabatta rolls, split
1 1/2 cups loosely packed arugula
For the marinade:
In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire
sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and
refrigerate for at least 8 hours.
Preheat a grill to
Drain the steak,
discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on
each side, or until desired temperature. (You may also bake at 425 degrees F
until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to
45 minutes.) Let stand for 10 minutes before slicing.
For the vegetables: Grill onion and
bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to
10 minutes on each side or until lightly charred and tender.
Brush cut sides of
rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without
grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly
browned and toasted.
For the bacon
horseradish sauce: In a small bowl, combine the green onions, mayonnaise,
bacon, horseradish, lemon zest, and lemon juice. Cover and chill.
To assemble: Spread
desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top
with desired amount of arugula and onion/pepper mixture. Top with sliced flank
steak. Cover with roll tops. Serve immediately.
The recipe calls for chopped cabbage and sliced carrots.
I took the easy route and used traditional bagged pre-made coleslaw to save on some labor.
Strawberry Marshmallows HERE