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Texas Tenderloin Submarine Sandwich




Source of Recipe


Internet


List of Ingredients




1 6 inch sourdough bread -- Baguette
5 ounces beef tenderloin -- cooked and sliced
1 ounce baby lettuce leaves -- rinsed
1 ounce feta cheese -- crumbled
1 each red pepper -- roasted and peeled
2 ounces red onion slices -- pickled
1 ounce red wine vinegar
2 ounces jalapeno and cilantro Aioli
1 each egg yolk
1 ounce red wine vinegar
3 ounces olive oil
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon garlic -- crushed
1/2 bunch cilantro leaves, whole
1 each jalapeno pepper -- cleaned
salt and pepper -- to taste

Prepare Aioli: In measuring cup place the egg yolk, vinegar, oil, jalapeno, cilantro, garlic and seasonings. Using an immersion blender whip until all ingredients are combined to a mayonnaise like consistency.

Prepare pickled onions. In a large stainless steel bowl place sliced red onions together with 1 ounce of red wine vinegar. Season with salt and pepper to taste. Let sit refrigerated overnight.


To prepare sandwich: Slice baguette in half lengthwise. Spread both sides with Aioli. Building from the bottom begin with a layer of baby lettuces. Next a layer of the beef tenderloin. Next a layer of the pickled onions. Next a layer of the crumbled Feta cheese. Next a layer of the roasted red peppers and finally another layer of baby lettuces. Place on the top half of the baguette, cut in half and serve.



Recipe