Grilled Tenderloin Sandwich With Fontina
If you haven't been able to stop by and pick up the little grilling booklets from our friends at the Wisconsin Dairy Board, here is a recipe from the booklet that will help your summer be a nice Italian one...
Extra virgin olive oil
1 cup sour cream
3/4 cup (3 ounces) Asiago Cheese, shredded
2 tablespoons bottled roasted garlic, chopped
1 large red bell pepper, sliced into rings
Salt and pepper to taste
1/2 cup butter, melted
1 loaf (16 ounces) French bread, sliced in half lengthwise
2 cups (8 ounces) Fontina or Gouda Cheese, sliced
Sear beef over direct heat for 10 to 12 minutes. Move to indirect heat until the internal temperature reaches 140°F. Remove and let stand.
Brush pepper rings with butter; grill 5 minutes.
Brush cut sides of bread with butter; grill until toasted. Spread bottom halves with sour cream sauce; top with pepper rings.
Cut tenderloin into 1/2-inch thick slices, placing over pepper rings. Cover with Fontina Cheese. Top with bread. Wrap in foil; grill for 5 min. Unwrap and cut each into 3 sandwiches.