The Lone Star Gourmet Sandwich



  • Pork tenderloin, sliced thin (grilled in extra-virgin olive oil, cayenne, garlic powder, and lemon pepper)
  • fresh baby leaf spinach
  • red onion
  • ricotta cheese
  • Emeril’s Creole Mustard Dressing
  • sourdough bread
  • fresh sliced mushrooms


    Spread ricotta on both sides of bread. Top with baby spinach, mushrooms, and onions. Place 3-4 pieces of tenderloin on top of vegetables. Slice at angle. Top with dressing. Serve with chips or salad.
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