Yesterday was National Sandwich Day.
And I missed it.
Okay, I really don't know what those "holidays" are supposed to mean or what exactly we're supposed to do commemorate this day, but since I'm up to celebrate anything and love a good party, let's do it. Even if it is a day late...in honor of National Sandwich Day, I'm giving you all a little sneak peek from my upcoming cookbook, Superfood Sandwiches, due out next June! Here's a recipe from the book for my Pork Tenderloin Sandwich with Brussels Sprouts Slaw. Admittedly, I'm not always the hugest fan of Brussels Sprouts but when they are made into a sweet mustardy slaw and top thin slices of pork tenderloin, then I'm all in. This is a great sandwich to make right now, super seasonal and easy to pull together.
A couple of fun things to point out about the recipes in my book, each sandwich will have recommended bread choices and the superfoods in the sandwiches will be highlighted at the end of each recipe.
PORK TENDERLOIN SANDWICH WITH SHREDDED BRUSSELS SPROUT SLAW
RECOMMENDED BREAD: Sub rolls, kaiser rolls, Semolina Quinoa Focaccia, Parmesan Kale Bread
YIELD: 4 sandwiches
1/2 pound (226 g) Brussels sprouts
1 tablespoon (15 ml) extra-virgin olive oil
1/4 cup (35 g) currants
2 teaspoons balsamic vinegar
2 tablespoons plus 1 teaspoon (26 g) Dijon mustard, divided
1 1/2 pounds (680 g) pork tenderloin
4 slices provolone cheese
4 sub rolls
If you aren’t a big fan of Brussels sprouts, this sandwich might make you a believer. The mustard and balsamic vinegar brighten any bitterness from the sprouts and dried currants give it a touch of sweetness. I find that the sharper (meaning more aged) provolone works the best because the flavor stands out, but regular sliced provolone works great here, too.
Preheat the oven to 425ºF (220ºC, or gas mark 7). Prepare the Brussels sprouts by washing them, trimming their stems, and then shredding them into thin strips with a knife. Heat the olive oil in a medium-size skillet over medium-high heat and add the Brussels sprouts, currants, balsamic vinegar, and 1 teaspoon (4 g) of the Dijon mustard. Stir to combine and cook, stirring regularly, until the sprouts start to brown, 10 to 15 minutes. Season to taste with salt.
While the sprouts are cooking, rub the pork with the remaining 2 tablespoons (22 g) Dijon mustard and season generously with salt. Lay the pork in a pan and cook until the exterior is browned and the center registers an internal temperature of 140º to 145ºF (60º to 63ºC). Transfer to a clean cutting board to rest for 5 to 7 minutes.
To assemble the sandwich, divide the cheese evenly among the sub rolls and melt in the toaster or oven. Slice the pork thinly and divide equally among the sandwiches. Top with equal amounts of slaw.
FEATURED SUPERFOODS: Brussels sprouts, olive oil