Focaccia was made to be split in two and layered with great sandwich fillings: Here, a grilled pork tenderloin joins roasted red pepper, fresh spinach and is laced with garlic mayonnaise for a two-fisted dinner sandwich.

Mediterranean Grilled Tenderloin Focaccia Sandwiches

1 whole pork tenderloin
1 tablespoon fresh sage
2 teaspoons fresh thyme leaves
1 teaspoon fresh marjoram leaves
Salt and pepper, to taste

1 (9-inch-round) focaccia , sliced horizontally in half
6 tablespoons roasted garlic mayonnaise*
1 (4-ounce) jar roasted red pepper, drained
4 ounces fresh spinach leaves

1. Prepared medium-hot fire in grill.
2. In small bowl mix together herbs, salt and pepper. Rub over tenderloin; grill tenderloin over direct heat for a total of 15 to 20 minutes, turning to brown evenly, to an internal temperature of 155°F (approximately 65°C). Remove from grill, set aside.
3. Spread mayonnaise on one cut side of focaccia, top with red pepper pieces. Thinly slice tenderloin and layer on top of red pepper; top with spinach leaves. Close sandwich and cut into wedges to serve.

Serves 4.

*Roasted Garlic Mayonnaise - Purchased or homemade: Roast one large head of garlic (wrap in heavy foil, place in 350°F (175°C) oven for 30 minutes; let cool and squeeze garlic from skins) and mix mashed garlic into 1 cup mayonnaise; cover and keep refrigerated.

Nutrition Facts: Calories 510 calories Protein 42 grams Fat 17 grams Sodium 680 milligrams Cholesterol 105 milligrams Saturated Fat 5 grams Carbohydrates 44 grams

Recipe provided courtesy of Pork, The Other White Meat.