Grilled Grinder Sandwich

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

sliced deli meats

🥗Healthier: sliced turkey

💰Cheaper: cooked chicken breast

Sliced turkey is leaner and lower in calories.

Start by making the grinder salad: finely shred cabbage and place it in a bowl.

Add about half of a large red onion, thinly sliced, to the bowl.

Slice banana peppers thinly and add them to the mixture.

In a separate bowl, mix 1 cup of mayonnaise with a little bit of red wine vinegar and some olive oil for tanginess.

Season the mixture with salt, black pepper, and garlic powder, then mix everything together until well incorporated.

Refrigerate the grinder salad for about an hour to let the flavors meld.

Prepare the pork tenderloins by trimming any connective tissue and fat, if necessary.

Drizzle olive oil over the pork tenderloins and rub it in with gloved hands.

Season the pork with a mixture of equal parts all-purpose seasoning and Italian seasoning, applying generously on both sides.

Set up a two-zone fire on the Weber grill using Royal Oak briquettes, lighting them in a chimney starter with tumbleweeds.

Once the coals are ready, dump them on one side of the grill to create a hot side and a cool side.

Sear the pork tenderloins on the hot side of the grill for about 4 minutes, rotating them every minute for even sear marks.

After searing, move the tenderloins to the cool side of the grill and close the lid to let them cook slowly.

Check the internal temperature of the pork after about 5 minutes; it should be around 120°F.

Continue cooking until the internal temperature reaches 138°F, then remove from the grill and let rest.

Prepare the garlic bread by splitting a French loaf in half, slathering it with garlic butter, and broiling until toasted.

Slice the rested pork tenderloins into thin medallions using a sharp knife.

Layer provolone cheese on the bottom half of the toasted garlic bread.

Add the sliced pork tenderloin on top of the cheese, piling it high.

Broil the sandwich for about 1.5 minutes to melt the cheese.

Toss the refrigerated grinder salad and add it on top of the pork.

Finish with sliced tomatoes on top of the salad, then place the top half of the garlic bread on the sandwich.

Cut the sandwich in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens