Grilled Tomatador Pork Loin Po' Boy with Really Ranch Remoulade
Chef Christian Gill
4-6
15 minutes
Modern American
Sandwich
Thin-sliced Tomatador grilled pork piled high onto soft French bread with crunchy iceberg, sharp onion, juicy tomato, pickles, and a punchy ranch remoulade that tastes like a French Quarter deli sandwich. The smoky tomato richness of the pork plays against the cold crisp vegetables and creamy, briny remoulade in the exact way a great Po' Boy is supposed to.
Ingredients
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1/3 Tomatador Grilled Pork Loin, thinly sliced deli-style
2 soft white French bread loaves
3 tomatoes, sliced
2 cups dill or bread and butter pickles
1 head iceberg lettuce, thinly shaved
1 cup white onion, julienned
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1 cup Duke’s mayo
2 tbsp capers with juice
2 tbsp Spiceology Really Ranch Salt Free
2 tbsp white balsamic vinegar
2 tbsp prepared horseradish
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/8 cup finely chopped Italian flat-leaf parsley
Directions
Slice the Tomatador grilled pork loin into thin deli-style slices and set aside. See here for the Tomatador Grilled Pork Loin recipe.
Slice the French bread loaves horizontally about 3/4 of the way through, keeping the top and bottom attached.
In a medium bowl, combine Duke’s mayo, capers with juice, Really Ranch Salt Free, Dijon mustard, Worcestershire sauce, white balsamic vinegar, prepared horseradish, and parsley. Whisk until smooth and fully combined.
Spread a generous amount of remoulade onto both sides of the bread.
Layer the sandwiches with sliced pork loin, shaved lettuce, sliced tomatoes, pickles, and julienned onions.
Slice into portions and serve immediately.
Recipe Products
Blend
Really Ranch Salt-Free Seasoning
Key Ingredients
Garlic, Dill Weed, Citric Acid, Parsley, Dried Chives
Blend
Tomatador Mediterranean Seasoning
Key Ingredients
Turmeric Root Powder, Paprika, Garlic, Onion, Tomato Powder