This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.