Pork tenderloins, pounded thin, make for fine sammiches. I floured this one, dipped it in egg, and then into bread crumbs. Fry in a half inch of 325 degree oil – too hot and the bread crumbs will burn. They will cook pretty quickly being all thin like that. I stirred sambal chili paste into mayo for the garnish spread on it but you can use whatever suits you. I had no lettuce or there would be some on there, shredded just so.
I made my usual sloppy joe filler with hamburger, chopped peppers, onion, ketchup and bbq sauce then juiced it up with a fair amount of mild gardiniera mixed right in. I like to lay slices of a nice melty cheese atop the simmering meat mixture and cover the pan until the cheese melts down a little. Scoop a nice dollop onto a bun and go from there.Bonus pickles! Mrs J found the last batch a bit too spicy for her taste so today I went with the same basic recipe sans the red peppers. Left out the onions, too. Oh, and added dill seed and weed to replace the celery seed. And Splenda for half the sugar. I did use white vinegar and mustard seed! So, mostly the same! LOL