Pork and Cheddar Subs

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

In almost the time it takes to get through the drive-up line at your local fast-food emporium, you can put together a knock-out sandwich using leftover roast pork tenderloin. Serve it with fresh-pack (refrigerated) dill pickles and a bowlful of your favorite thick-sliced potato chips.

Ingredients

1

lb. crusty baguettes

Dressing

	¼	cup mayonnaise
	2	Tbsp. plain yogurt
	1½	Tbsp. Dijon-style mustard
	6	dried apricot halves, finely chopped
	¼	tsp. salt
	~	Freshly ground pepper to taste

Topping

	¾	of 1 Roast Pork Tenderloin, very thinly sliced
	4	oz. medium-sharp Cheddar cheese, thinly sliced
	~	A few very thin slices yellow onion
	6 to 8	fresh arugula leaves or other young bitter greens

Steps

1. Warm the baguette(s) in a 150°F oven.

To Make The Dressing

1. Mix all the dressing ingredients together in medium bowl.
2. Remove the baguette(s) from the oven and slice in half lengthwise. Spread the cut sides of both slices with dressing. Place the onion slices on the bottom piece of bread. Top with the sliced meat and cheese. Place the arugula leaves on top of the cheese and top with the other baguette half. Press down firmly. Cut into 4 sandwiches with a serrated bread knife. Serve.

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