Roast Pork Sandwich with Peach Chutney

Serves 2

• ½ of a cooked one pound pork tenderloin
  
• 4 slices of good bread
  
• ½ cup spicy peach chutney, warmed
  
  • Substitutes: warmed peach preservers, lingonberry preservers, or cherry preserves mixed with mustar
    
• ~1 cup loosely packed arugula leaves
  
• Balsamic vinaigrette
  
• Shaved, nutty cheese, such as aged gouda
  
• Mayonnaise
  
• Optional: marinated red onions
  

Toast bread, and spread mayonnaise on it. Slice pork loin into ¼ inch slices. Warm pork slices in the microwave for 30-40 seconds, till warm and just starting to steam. Toss arugula with vinaigrette. If using marinated onions, place on bread first. Arrange pork slices on bread such that they are slightly overlapping. Spoon warm peach chutney over the top. Arrange shaved gouda over the top of the chutney (liberal application recommended). Place half of the arugula on top. Finish the sandwich with the other piece of bread.