Recipe by Marge Perry and David Bonom
- Makes 4Servings
- 1 1/2 cups shredded red cabbage
- 4 tsp. red wine vinegar
- 1 tbsp. sugar
- 4 Kaiser or French rolls, split
- 4 tsp. olive oil
- 4 tbsp. brown mustard
- 8 slices Swiss cheese
- 2 cups sliced Soy-Glazed Pork Tenderloin, thawed
- 16 pickle chips
1. Make Big Batch Soy-Glazed Pork Tenderloin and portion out 2 cups sliced pork for this recipe.
In a medium bowl, mix cabbage, vinegar and sugar. Brush outside of rolls with oil. Assemble sandwiches with mustard, cheese, Soy-Glazed Pork Tenderloin, pickle chips and cabbage. Cook sandwiches on a griddle over medium-low, pressing down with a heavy skillet, until golden brown, about 4 minutes per side.