Well a rainy afternoon the other day dampened our spirits as well as our ability to go out and cook on the grill. We had no idea what we wanted for dinner, so we just got in the kitchen and got to creatin'! We had some left over smoked pork tenderloin, some fresh tomatoes from the garden, and some sourdough bread. Throw in some Vidalia onion, a little cheese and an egg, and you've got a sandwich that is built from a little of everything around the farmyard. Hence the name.
Here's what you'll need:
1 egg
Sliced Monterey Jack cheese
Sliced smoked pork tenderloin
Sliced fresh tomato
Sliced and quartered Vidalia or sweet onion
Sourdough bread
Pickled banana peppers
Olive oil
We had some sliced smoked pork tenderloin left over from a cook that we had done earlier in the week, so we decided to use that. But you could use chicken, venison, or whatever you have that sounds good to you. We couldn't grill out that day because of the rain, so we cooked everything on our Panini grill inside, but this sandwich could easily be made on the grill. Start out by slicing the tomato into 1/4 inch thick slices. Slice the onion about the same thickness, then cut into quarters. Fire up the grill to medium heat, lightly brush some olive oil on the tomatoes and onions, and grill lightly, just enough to get a nice sear mark on each side
While you got that going on, go ahead and heat up a non-stick skillet and cook and egg to your liking. For me, that'd be sunny side up.
Lightly brush the sourdough bread with olive oil and grill until slightly toasted.
Now your ready to assemble the sandwiches. Start with the cheese, add the tenderloin, egg, tomatoes, onions, and top off with a couple of pickled banana peppers. This is a great little quick meal that would make a good breakfast, lunch or dinner.
