Ingredients
- 1 duBreton Curry Pork Boneless Loin Filet
- 4 ciabatta rolls
- 180 g (6 oz.) of gouda, sliced
- 2 apples, thinly sliced
- 330 mL (1 1/3 c.) of baby arugula
Preparations
- Bake the loin filet in the oven according to the package directions. Let stand for 5 minutes covered with aluminum foil before slicing.
- Meanwhile, halve the ciabatta rolls lengthwise and open flat.
- Distribute the cheese slices among all of the ciabatta halves. Garnish the bottom halves with sliced pork, apple and arugula. Close the sandwiches.
- Transfer the sandwiches to a large heated pan and place a weight (e.g. cast-iron pan) on top to flatten them slightly while cooking. Cook over medium heat for 7 to 8 minutes on each side or until the cheese melts and the bread is browned and crispy.
- Slice each sandwich in two and serve with raw veggies.
Cooking on barbecue:
- Cook the loin filet on the barbecue over medium-high heat for 15 to 17 minutes.
- Reduce the barbecue to low heat.
- Place the sandwiches on the grill and cook for 5 to 7 minutes on each side or until the cheese melts and the bread is browned and crispy.
