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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Granny Sandwiches Recipe

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This recipe for Granny Sandwiches is from The Fernwood Montessori School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. pork tenderloin
Italian seasoned breadcrumbs
3 eggs
flour (all purpose, millet, or almond)
Olive oil
Chunk of Fontinella cheese (can use Fontina Cheese as well)
Sicilian pitted olives
Mild Giardiniera Relish
Italian Rolls
Mayo
Directions:
Directions:
Slice the pork tenderloin into ¾ inch slices and pound flat. (Tip: can place tenderloin slices in saran wrap to pount out.) Set aside.
Get 3 shallow dishes. Beat the eggs and put in 1 dish. In the other two dishes, place flour and breadcrumbs.
Dip pork tenderloin in flour, egg, then breadcrumbs. Coat all the tenderloins first then set aside.
Heat up to 2 Tbsp. of oil on medium heat in a large frying pan.
Gently place breaded tenderloins in the pan, trying not to overcrowd them. The meat is pounded thin so it will cook quickly. The breadcrumbs should be a golden brown color, so when you see this, turn to the other side for browning (about 3 minutes on each side). Once they are done, lay them on paper towel to soak up the excess oil. Continue until you are done, adding more oil as needed.
Chop the pitted olives and add them with mild Giardiniera relish to make olive tapenade.

Assembly:
Serve the pork tenderloin filets on a roll with mayo, olive tapenade, and sliced Fontinella on top.
Mangia!
Personal Notes:
Personal Notes:
My Great Grandma would make these sandwiches for her grandkids (my Dad and his brothers) to take on road trips to their family's hunting cabin in Northern Wisconsin. The thought was for them to eat them on the way, but the story was that they were always gone by the time they got around the corner. This recipe has been in the family ever since.

 

 

 

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