Ingredients:
1 back mouse, order from your butcher
2 slices of white bread
1 tbsp. Olive oil
salty
For the tapenade:
15 black olives
7 major hairdressers
3 tbsp. Pine nuts
50 g grated Pecorino
½ tsp. Freshly ground pepper
For the sauce:
100 ml olive oil
2 tbsp. Olive oil
12 mushrooms
100 ml chicken stock
100 ml cooking cream
freshly ground black pepper
Additional required:
Barbecue
Windmill Skillet Maxi
Windmill Sandwich Iron
Windmill Campfire Skillet
Preparation method
For the tapenade, toast the pine nuts in the Campfire Skillet over a small fire until they have a nice, rich brown color.
Roughly chop the black olives and capers. Mix the olives, capers, pine nuts, and Pecorino cheese. Add the olive oil and freshly ground pepper.
Light your barbecue and set it up with a direct zone and an indirect zone.
Slice the mushrooms. Sauté them in a cast-iron skillet. When the mushrooms begin to brown, add the broth and cream. Season the mushrooms in the cream with black pepper and let the sauce thicken.
Slice the hindquarters very thinly and grill them in the Campfire Skillet over a low flame. Season the hindquarters with a pinch of salt.
Place the cast-iron sandwich maker over direct heat and wait for it to heat up. Drizzle a little olive oil on the slices of white bread. Assemble the sandwich with the creamed mushrooms, grilled pork loin, and tapenade. Place the bread in the sandwich maker and grill until the outside is nicely browned and crispy.
Don't forget to turn the iron regularly.
