Lachie Strachan’s Pork Fillet Sandwiches with Gruyere & Barbecued Onions

Pressed sandwiches are a growing trend it seems & what better way to whip one up but on the BBQ! Here is my version that
includes succulent grilled pork fillet with barbecues onions, cheese and some jalapenos.

INSTRUCTIONS
1. In a bowl mix together the marinade ingredients & cover the pork fillets and let marinade for around 1
hour turning half way.

2. Preheat BBQ for direct high heat cooking with the lid closed.

3. Mix the mayonnaise and BBQ sauce to use later.

4. Grill the pork fillets over high heat with the lid closed for 1 minute on each 4 sides. Then place the fillets up
onto the warming rack, turning the heat down to medium and continue to cook until they reach 63
degrees Celsius internally. Place the onions over the direct heat when the pork is almost ready and grill for
around 6 minutes turning once or twice.

5. Remove pork & onions from BBQ and let the pork rest under some foil for around 6 minutes.

6. Spread the cut rolls with the mayo mixture, layer up the base sections of the rolls with 1 cheese slice, 4-5 slices
of pork fillet, some onion slices, a few jalapenos & the second slice of cheese on the top half of the roll before
closing and pressing down firmly with your hand to compress the sandwich.

7. Place the sandwiches back onto the BBQ over direct medium heat & using the back of your spatula press
the tops down and close the lid cooking for around 2 minutes, flip over onto the other side and repeat the process

8. Remove from BBQ cut in half & serve immediately.

INGREDIENTS SERVES 4:
Marinade:
5 Tablespoons olive oil
2 ½ Tablespoons apple cider vinegar
2 Teaspoons smoked paprika
1 Teaspoon salt
½ Teaspoon pepper

Sandwich:
2 Pork Fillets roughly the same size
¾ Cup whole egg mayo
3 Tablespoons barbeque sauce
1 Red onion cut into 4 slices about 8mm thick
4 Turkish bread rolls
8 Thin slices gruyere cheese
Sliced Jalapenos