1.  Clean the pork tenderloin of all silver skin and marinate it with the blueberry vinaigrette, half of the olive oil, and the cracked black pepper for at least 1 hour, and up to 4 hours.

2.  Pre heat your grill.  While the grill is heating up, remove the bottoms of the green Garlic and the Spring Onions. Lightly toss in some of the remaining olive oil and season with salt and pepper.

3.  Remove the soft sheep’s milk cheese from the refrigerator to allow it to soften.  Also clean and pick the herbs that you will be using.

4.  When the grill is hot, cook off the pork tenderloin to medium to medium rare, and allow it to rest for at least 10-20 minutes.  This will ensure that all the natural juices and flavors are kept in the pork when you slice it.

5.  At the same time quickly place the Green Garlic and the Spring onions on the grill and allow them to cook for 1-2 minutes.  You want them to be a little charred but not wilted.  Cool down and reserve.

6.  At this point slice the pork tenderloin very thinly and a little on the bias.  This will give you longer strips of meat so you can cover the whole area of the bread, and it won’t be too thick to bite through easily.  Reserve.

To assemble the sandwich. 

7.  Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use.

8.  Lightly brush both sides of the bread with some of the Blueberry Basil Vinaigrette (Salad Girl), then liberally spread on the softened sheep’s milk cheese on both sides of the bread.

9.  Remember to use only half of the ingredients on the bottom because you will be doing the reverse order after you lay down the pork in the middle of the sandwich.  Also try to make your layers cover the whole width of the bread and as evenly as possible. 

10.  Then building from the bottom half of the bread lay down a layer of the greens you are using, a layer of the Green Garlic and Spring Onions, a layer of the sliced cheese, then all of the pork tenderloin.

11.  Now reverse your order using the rest of your ingredients.  At this point you can wrap the sandwich up in plastic wrap and press it for the next day or head right for the grill.

To grill the sandwich.

12.  Pre heat the grill to a medium temperature.  Lightly brush the bottom of the sandwich with olive oil and place on the grill.  Immediately brush the top of the sandwich with some olive oil and place your weighted pot or pan directly on top of the sandwich.


13.  Grill for 5-10 minutes, be careful not to burn the bread.  Remove the pot/pan and flip over the sandwich placing the pot/pan back on top of the sandwich.  The pot/pan WILL BE HOT!!!

14.  Remove from the grill and allow to rest for a few minuets.  Slice the sandwich into wedges or planks depending on what type of bread you have used.  ENJOY!!!

1.Mix ricotta, egg, salt, pepper, & herbs.
2.Add flour and semolina or cornmeal to ricotta & egg mix slowly, 1 cup at a time. Mix should feel like soft biscuit dough.
3.Continue kneading on floured surface, adding flour until outside is barely dry, inside is moist.
4.Roll into ropes based on how large you want the gnudis to be, 3/4in works well.
5.Cut into 3/4in cubes dust, lightly with flour, pinch into hourglass shape.
6.Gnudis can be frozen or chilled for later at this stage.
7.Cook in salted boiling water, gnudis are done once they float.
8.Drain
9.In sauté pan sauté asparagus and other veggies (thickest to thinnest!) and remaining herbs in olive oil.
10.Add gnudis to hot pan, toss mixture, finish with grated Friesago… Enjoy!