- Pork tenderloin, sliced thin (grilled in extra-virgin olive oil, cayenne, garlic powder, and lemon pepper)
- fresh baby leaf spinach
- red onion
- ricotta cheese
- Emeril’s Creole Mustard Dressing
- sourdough bread
- fresh sliced mushrooms
Spread ricotta on both sides of bread. Top with baby spinach, mushrooms, and onions. Place 3-4 pieces of tenderloin on top of vegetables. Slice at angle. Top with dressing. Serve with chips or salad.