Jon Bonnell’s Grilled Tenderloin Mini-Sandwiches

Yield: 36 sandwiches.

1 whole tenderloin (4 to 5 lb.)
as needed, nonstick cooking spray
36 mini rolls
3 5-oz. packages of Garlic & Fine Herbs Boursin Cheese
4 red bell peppers, roasted, peeled, seeded, cut into thin strips
2 bunches arugula
to taste, Creole seasoning blend

Slice tenderloin into small medallions, about 2 ounces each, and season on both sides with Creole seasoning blend. Spray seasoned medallions lightly with nonstick olive oil. Cut e

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