Introducing The Triple Porker, The World’s Least Kosher Sandwich
If you’re looking to rebel with a little something extra, this might be the most non-kosher sandwich of all time.
The Triple Pork
Courtesy of Jeff Mauro
Makes 4-6 Large Sandwiches
1 2lb Pork Tenderloin, trimmed of silver skin
1 Cup “Zesty” Mustard
½ pound honey maple ham, sliced very thin
12 slices peppered bacon, cooked the Mauro Method
8 Slices Sharp Swiss
1 Bag Pre-Shredded Slaw Kit with Dressing Included
8 Slices Thick Italian Bread
Place pork tenderloin in a zipper top bag with 1 cup mustard. Marinate at least 2 hours or best overnight.
Fit George Forman Rapid Grill Series with ceramic grill plates and preheat to 400 degrees. Take pork out of marinade and dab off excess mustard sauce with a paper towel. Season with salt and pepper and place on hot grill. Grill for about 5 minutes a side, until caramelized on all sides and interior temperature is at 145. Set aside to rest. Slice tenderloin thin with a sharp knife and set aside for sandwich build.
Sandwich Build & Cook:
Preheat George Foreman Rapid Grill to 350.
Brush one side of each slice of bread with olive oil.
Layer on bottom slice:
1 slice of swiss
about 4-5 thin slices of the tenderloin
about 6 slices of ham, ribboned high
3 slices of crispy bacon.
Top with slaw, dash of dressing, and one more piece of cheese. Place last slice of olive-oiled bread on top and place on grill until golden brown and cheese is melted.
Cut on the bias and serve!
The Mauro Method* for Crispy Bacon
Courtesy of Jeff Mauro 12 slices of bacon
Heat oven to 375. Place bacon on a sheet tray with parchment overlapping each side about 1-2 inches. Bake, Rotating once, until desired crispiness, about 15-20 minutes. Remove bacon and let drain. Set aside pan and let cool, once cool, carefully toss the parchment with the solidified fat directly in the garbage or reserve fat for future use.
*The Mauro Method insures a crisp cook and easy cleanup with no stove top splatter. Because you overlap the parchment around the perimeter of the sheet pan, the fat will render and “pool” around the bacon, just like a frying pan, and will fry the bacon to a perfect crisp. Because of the parchment barrier, the fat will not come in contact with the metal, creating a mess or burning the fat. Once fat is cooled on parchment, just toss in the garbage! No draining or messy scrubbing!