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A $1000 winner in our annual recipe contest, this colorful sandwich from Lori McLain of Denton, Texas, is a flavor twist on a classic Midwestern tenderloin sandwich.

Source: Midwest Living


Recipe Summary

25 mins
30 mins
15 mins
5 mins
1 hr 15 mins


Sesame Slaw


  • Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes. (Meanwhile, make Sesame Slaw, if you haven't already.) Drain pork, reserving marinade.

  • Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.

  • To assemble sandwiches, divide sliced pork, Sesame Slaw and banana peppers among warmed flatbread. (Use a slotted spoon with the slaw.)

Sesame Slaw
  • In a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar, and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seed.


Use regular sesame oil here, not toasted sesame oil.

Nutrition Facts

1020 calories; fat 32g; cholesterol 66mg; saturated fat 5g; carbohydrates 137g; mono fat 12g; poly fat 13g; insoluble fiber 7g; sugars 33g; protein 45g; vitamin a 709.4IU; vitamin c 37.6mg; thiamin 1.3mg; riboflavin 1.1mg; niacin equivalents 16.7mg; vitamin b6 0.7mg; folate 259mcg; vitamin b12 0.4mcg; sodium 2413mg; potassium 871mg; calcium 202mg; iron 9mg.