Earlier this week, I posted a recipe for a sandwich my mom and I entered into a grilled cheese competition. We called it the Strawbrie. It was sweet, savory … and loaded with brie. Delicious. Obviously.
Today, though, I’d like to share with you the other sandwich we submitted. Although a bit more time consuming to prepare, this cheesy guy was, by far, my favorite of the two. Don’t get me wrong. The Strawbrie’s great and all. It’s just that it’s a bit of a civilized sandwich, whereas I’m more of the sit-alone-in-my-sweatpants-on-my-livingroom-floor-and-eat-straight-out-of-the-pan type when it comes to grilled cheese.
Friends, I’d like to formally introduce you to The Peppery Pig. It was my mom’s creation. You can blame her.
- 1 pork tenderloin
- 1/2 cup yogurt
- 3 red peppers
- 1 tablespoons honey
- 2 tsp chopped garlic
- 2 tsp. sweet paprika
- 1 tsp kosher salt
- 3 tbsp. canola oil
- 2 oz lightly salted butter
- 1/2 tsp sriracha
- 2 tsp soft brown sugar
- 6 tbsp. mascarpone cheese
- 3 cups grated extra sharp cheddar cheese
- 1/2 cup peppadew red peppers, drained and sliced
- 12 slices bacon
- 4 slices country French bread
- 1 cup arugula
- Salt and pepper to taste
- Grill red peppers over a gas flame until skin is blackened.
- Place in a paper bag for ten minutes to steam.
- Rub off blackened skin, remove core and seeds and blend in food processor.
- Remove one third of the pureed peppers and put in sieve to drain juice.
- Add yogurt, honey, garlic, paprika and kosher salt to remaining peppers in food processer and blend.
- Pour marinade into a plastic bag and add pork. Refrigerate at least two hours.
- In a bowl, mix butter, drained red peppers, sriracha and sugar. Set aside.
- In a separate bowl, mix cheddar and mascarpone. Add the peppadew peppers. Set aside.
- Fry bacon until crispy. Set aside.
- Remove pork from marinade and wipe off excess marinade.
- Heat skillet over medium-high heat. Add canola oil and brown pork tenderloin on all sides.
- Reduce heat to medium, cover skillet and cook until pork reaches internal temperature of 145 degrees Fahrenheit (about 15 minutes), turning occasionally.
- Remove pork, rest it for ten minutes and cut into 1/4 inch thick slices.
- Spread the red pepper butter on one side of each slice of bread.
- Place four slices of bread, butter side down, in unheated skillet.
- Cover the four slices of bread in the skillet with half of the cheddar/mascarpone mixture.
- Top each slice with three pieces of bacon and 4-5 slices of pork tenderloin. Season lightly with salt and pepper.
- Divide the arugula among the sandwiches.
- Spread the rest of the cheddar-mascarpone mixture on the unbuttered side of the remaining slices of bread and place cheese-side down on top of the arugula.
- Grill sandwiches in skillet on both sides over medium to medium-low heat until cheese is melted and bread is a rich golden brown.
- Pig out.