i am not sure what part of this sandwich makes it so good, or is it all the components together? regardless, we make this sandwich over and over again. sometimes we simply crave it and make it for ourselves, and other times we make it for a bbq or gathering of some sort. it a great sandwich for a crowd. when the sandwich is assembled, you can cut the sandwiches thinly so the portions are not too large. this enables everyone to have one and not be committed to a huge sandwich as there is usually too much food at a bbq. i must admit, people usually go for seconds…
this sandwich can be made ahead, wrapped tight in plastic wrap, and refrigerated. we have done this many times. the goat cheese won’t be soft and warm but it is still so tasty.
for the marinade:
1/4 c balsamic vinegar
1/4 c honey
1/4 c brown sugar
1/8 c soy sauce
2 cloves garlic, finely chopped
1 tbs fresh rosemary, finely chopped
1/4 c fig preserve, you can substitute with raspberry or blackberry for more tanginess
salt and pepper to taste
for the sandwich:
small log of goat cheese, room temperature
1 large chiabatta loaf
place all ingredients in a saucepan and bring to a simmer. continue to simmer until all the flavors have melded and marinade has thickened. set aside to cool.
when marinade has cooled, place the pork and marinade in a plastic resealable bag and rub the pork until marinade is fully immersed and covered in the marinade, and place in the refrigerator for a few hours or up to 24 hours.
heat the grill to medium high heat. remove the pork from the marinade and discard the marinade. the pork will take about 15 minutes to cook on the grill. be sure to turn half way through. the instant read thermometer should read 150-155 when ready.
remove the pork from the grill and let stand for 5 minutes before slicing. meanwhile, slice the chiabatta bread in half lengthwise. open so both the top and bottom are side by side. spread the softened goat cheese on one side of the bread and spread the other side with the dijon mustard. thinly slice the pork tenderloin and lays the slices on the bottom half of the bread overlapping the slices of pork. place the carmelized onions on the pork and spread so all the pork is covered. generously scatter the arugula on the pork and onion, and place the top half of the bread on top. slice the chiabatta into 4 sandwiches, depending on size of the loaf. serve immediately while the goat cheese is softening even more with the heat of the pork on it.