Barbecued Tenderloin Open-Face Sandwiches

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Servings: Serves 4

Ingredients:

• 4 filet mignon cuts of beef tenderloin (4 to 8 oz. each)
• 3/4 cup of zola’s barbecue sauce
• 3 Vidalia onions peeled and cut into half-inch slices
• 1-1/2 cups of shredded white cheddar
• 1 loaf of low carb bread (If you can find it.)
• Olive oil
• 1 bag of organic greens prepared for salad
• Salt and pepper

Instructions:

Oil the grill so your steaks don’t stick. Grill the tenderloins to your liking. (Approximately 4 minutes per side for medium on a grill heated at medium level. It depends on your grill.) During the last 3 minutes of grilling, baste the tenderloins with your barbecue sauce. Do the same for the onions. Put them on the grill at the same time as the steaks. Grill them alongside the steaks and baste with sauce.

Take out 4 pieces of bread and baste one side with your favorite olive oil. You can use flavored olive oil if you want; basil or pepper-infused olive oils work great. Grill or broil the cut side until it’s lightly browned.

Put the bread face up on a cookie sheet. Cut the tenderloins into 1/4-inch strips. Lay the strips, overlapping, side by side on the bread. Pile the onions on top. Put the grated cheese on top of the pile and put it under the broiler for just a minute to melt the cheese. While the cheese is melting, lightly dress your salad greens with olive oil and grate salt and pepper on the salad to taste.

Take the sandwiches out of the broiler. Use a spatula to transfer them to your plates. Pile the “salad” on top of the sandwiches and let it cascade down the sides.

Enjoy!

Cheers,