Recipe by Jeff Mauro
Start to Finish: 55 minutes (Plus Marinating)
Servings: Makes 4 Sandwiches
2 pork tenderloins (1 lb. each), trimmed of silver skin
1 cup zesty mustard (Jeff likes his Pork & Mindy’s Mustard Sauce)
12 slices peppered bacon
8 thick slices of Italian bread (each 1/2 to 3/4 inch thick)
Olive oil, for brushing
8 slices sharp Swiss cheese (such as Emmentaler)
1/2 lb. very thinly sliced honey-maple ham
1 coleslaw kit with dressing (about an 8.5-oz. bag), mixed together
1. In a gallon-size resealable plastic bag, add the pork and mustard. Seal the bag. Turn and massage the meat until coated with the mustard. Let the pork marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper, leaving a 2-inch overhang on all sides. Arrange the bacon in an even layer. Bake, rotating once, until crisp, about 20 minutes. Transfer to paper towels to drain.
3. Preheat a sandwich press to 400°. Remove the pork from the marinade; pat dry. Season with salt and pepper. Leave the press open and cook the pork, turning occasionally, until the pork is browned all over and an instantread thermometer registers 145° when inserted into the center of each tenderloin, about 15 minutes. Transfer to a cutting board. Let rest for 5 minutes. Thinly slice.
4. Reduce the temperature of the sandwich press to 350°. Brush 1 side of each slice of bread with oil. Place 4 slices of bread, oiledside down, on a work surface. Top each with 1 slice of cheese. Dividing equally, top with the sliced pork, the ham, and the bacon. Top with some of the coleslaw, the remaining cheese, and the remaining slices of bread, oiled-side up. Place 2 sandwiches on the press. Close the press and cook the sandwiches until the bread is golden brown and the cheese melts, about 10 minutes. Repeat with the remaining 2 sandwiches.