I learned something Yesterday!!

[Tenpoint5]

I learned how to make a new sammich!! I have the basic directions and concept. I just need to perfect it in my own little way. I was in St. Olaf, Iowa (Pop about 100) yesterday while on a Cabela's run. Stopped for a Sammich and something to wet my lips. I thought I was hungry so I ordered a Big One Pork Tenderloin Sammich with onions, pickles, and tomato. BIL just got tomatoes on his. One Blue Moon each some fries and breaded mushrooms to share. I was full by the time I got to the bun!!!! YES them is Serving Platters that the sammies are on, NOT plates!!



My Sammie


My BIL's sammie


I have some adjustments and refinements to make, but I will share once I get it all nailed down.

Nepas we will have to stop in there and get you one of these when you wonder out to Ft McCoy.

[squirtthecat]

Oh yeah!!

We get those around here from time to time...   Nothing *that* big, though.
It's almost like chicken fried pork tenderloin on a bun.   Very tasty.

[3rensho]

Now that is a sandwich indeed.  Amazing.  People over here would have a heart attack if something like that was placed in front of them.

[KyNola]

Oh Yeah!  To quote Ronbeaux "I would hammer that".

[Tenpoint5]

Oh Yeah!  To quote Ronbeaux "I would hammer that".

I can be a big eater when need be and I too said "I can hammer that!" I was stuffed and I only got one bite out of the bun! The meat is about 1/2 inch thick all the way across.

[3rensho]

What does one of those bad boys cost?

[NePaSmoKer]

WOWSERS

That to big a eat  :D

[Tenpoint5]

What does one of those bad boys cost?

$9.95
add $1.50 if you split it on a second plate.

I'll share with you Rick!

[3rensho]

$9.95

LOL, that would cost about $40 here IF you could find one (and you can't).  I'd love to try one.

[Smokin Soon]

That sure does bring back memories, those are very popular in the midwest an non existant out west. Can't wait for the 10.5 version!

[FLBentRider]

I'd like to try to Hammer that!

[TestRocket]

Are you sure you weren't in TX? I'd ball ping it and take the rest home for leftovers! 

[oakville smoker]

I bought a pork loin from Costco a month ago and a tenderizing hammer
Sliced it on the slicer partially frozen about 1/2 inch thick
Then I put the hammer to it and about tripled the size of the thing
Then a home made bread / flour coating froze away

Quick thaw. into the deep fryer and presto AMAZING on a nice kasier with some cheese, tomato, lettuce and mustard

Around here they call it schnitzel
I call it damn good

[Tenpoint5]

I bought a pork loin from Costco a month ago and a tenderizing hammer
Sliced it on the slicer partially frozen about 1/2 inch thick
Then I put the hammer to it and about tripled the size of the thing
Then a home made bread / flour coating froze away

Quick thaw. into the deep fryer and presto AMAZING on a nice kasier with some cheese, tomato, lettuce and mustard

Around here they call it schnitzel
I call it damn good

That sounds pretty close to the way he described his adding an egg wash. But I never completely follow directions. I am also doing some testing of some breading so this might show soon

[squirtthecat]

I am also doing some testing of some breading so this might show soon

Oh hell ya!   8) 8)