Grilled Tomatador Pork Loin Po' Boy with Really Ranch Remoulade
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Modern American
Servings
4-6
Prep Time
15 minutes
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.
Author:Chef Christian Gill
Ingredients
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1/3 Tomatador Grilled Pork Loin, thinly sliced deli-style
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2 soft white French bread loaves
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3 tomatoes, sliced
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2 cups dill or bread and butter pickles
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1 head iceberg lettuce, thinly shaved
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1 cup white onion, julienned
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1 cup Duke’s mayo
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2 tbsp capers with juice
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2 tbsp Spiceology Really Ranch Salt Free
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2 tbsp white balsamic vinegar
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2 tbsp prepared horseradish
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1 tbsp Dijon mustard
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1 tbsp Worcestershire sauce
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1/8 cup finely chopped Italian flat-leaf parsley
Sandwiches
Really Ranch Remoulade
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 Video
Recipe Note
SLICE THE PORK COLD
Cold pork slices thinner and cleaner than warm pork. Refrigerate before slicing if you want that true deli-style texture.
KEEP THE LETTUCE THIN
Shaved iceberg gives crunch without turning the sandwich into a salad. Thin ribbons distribute texture way better than chunky leaves.
THE REMOULADE NEEDS ACID
White balsamic and capers brighten the entire sandwich and keep the mayo from tasting heavy. Don’t skip them.
REALLY RANCH WORKS DIFFERENT HERE
The herb, garlic, and buttermilk notes turn the remoulade into something closer to a Southern sandwich shop sauce instead of plain flavored mayo.
PICKLE CHOICE CHANGES THE WHOLE VIBE
Dill pickles: sharper, saltier, more deli-style
Bread and butter pickles: sweeter, backyard cookout energy
BEST WAY TO SERVE
Wrap sandwiches tightly in deli paper or parchment for 5–10 minutes before slicing. The bread compresses slightly, the sauce settles in, and the whole thing eats more like a proper sandwich shop sub.
LEFTOVER MOVE
This remoulade also absolutely slaps on:
Burgers
Fried chicken sandwiches
Roasted potatoes
Pasta salad
BLTs
A spoon if nobody’s watching closely enough.
