BBQ Reuben Pork Sandwich

Makes 2 large sandwiches Tags: Sandwiches Difficulty: Intermediate Time: 45 minutes

Ingredients

For the Sandwich:

• 10 ounces pork loin, sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• BBQ Pork Seasoning, to taste
• Swiss cheese
• 4 rosemary olive bread slices

For the Sriracha Mayonnaise:

• 1 clove garlic, grated
• 1 cup mayonnaise
• 3 tablespoons sriracha
• ¼ cup lemon juice

For the Apple and Fennel Slaw

• 3 tart apples, julienned
• 2 small heads fennel, julienned
• 1 red onion, thinly sliced
• ¼ cup olive oil
• Salt, pepper, and chopped parsley, to taste
• 2 tablespoons lemon juice

Directions

1. To make the sriracha mayonnaise, mix garlic, mayonnaise, sriracha, and lemon juice in a small bowl. Season with salt, then cover the bowl and chill it in the fridge.
2. To make the apple and fennel slaw, pour the lemon juice in a large bowl first. Add all the remaining ingredients to the bowl and stir until vegetables are well coated. Let marinate for 20 minutes.
3. Turn on the Blackstone Griddle. Set half to high heat and the other to low. You'll use the high heat zone for the chops and the low heat for other ingredients.
4. Lightly coat chops with olive oil and season evenly. Cook each side of your pork chops for 4 minutes. Use a thermometer - they should have an internal temperature of 145 degrees.
5. Take the pork chops off the griddle and let rest for 15 minutes. Then, slice.
6. Place sliced Pork from 1 Loin in a pile on the low side of the griddle. Chop up and cook cheesesteak style for 1 minute.
7. Place 2 slices of Swiss cheese on top of the pork and cover with basting cover to melt.
8. Coat slices of rosemary olive loaf with sriracha mayonnaise. Place on low-heat zone of the griddle.
9. Put the pork loin chop with melted cheese on top of 2 bread slices.
10. Place apple and fennel slaw on top of the pork loin and cheese.
11. Add more sriracha mayonnaise to taste and then top off with remaining slices of bread for each sandwich.