Ingredients

• 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
  

  Directions

  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.