Wednesday, September 22, 2010

Pork Tenderloin Sandwiches with Tomato Salad and Kale Chips

     Tonight is sandwich night at our house. It's oh so easy and oh so delicious. I used the extra time today to bake a fresh loaf of bread for the sandwiches. How I love the smell of fresh bread baking in the oven. I feel a good sandwich has a great deal to do with the bread choice. Get a really good loaf of bread and your sandwich will become a feast. Baking bread is a lot easier than most people realize. Yes there are many intricate recipes that require practice and skill but there are also many easy recipes for novices. 
We are taking our leftover pork tenderloin traveling with the great flavors of a Cuban Mexican fusion.

Home made bread
Leftover pork tenderloin slices $5.00
2 Tbs of delicious Tomatillo salsa John made
(Recipe from our Mexican Everyday Rick Bayless cookbook  Tomatillo Salsa recipe per Bayless on Amazon)
                      Assemble the sandwich
I spread a little mayonnaise on the bread
Place pork slices
Top with salsa
A few tiny diced red onions
                                   A side salad
1/8     Diced Red Onion $.25 
      (rinsed and sprinkled over tomato)  
1    Roma Tomato $.35
      Topped with leftover honey basil dressing
           Served with Crispy Kale chips from our garden
Total$ 5.80 Give or take a few cents

TIP OF THE DAY: Don’t over look the sheer joy of sandwich night. If you are not doing a great deal of extensive preparation you may have time to bake a loaf of bread or two which can be enjoyed during the rest of the week or even frozen. Sandwich night is also a great way to marry little bits of leftover treats that have accumulated in the fridge. Use them before you lose them to spoilage. How much would we save if we used our leftovers in a timely and efficient way? 

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