Ingredients

• 1 pork tenderloin, trimmed
• 3 boneless, skinless chicken breasts (1 1/4-1 1/3 pounds)
• Extra virgin olive oil (EVOO), for drizzling
• Montreal Grill Steak Seasoning
• Salt and freshly ground pepper
• 1 cup drained giardiniera
• Four white Italian sub rolls (10-12-inches each)
• Sliced provolone
• Chopped romaine lettuce
• Sliced tomato
• Thinly sliced red onion

For the dressing:

• 3 tablespoons red wine vinegar
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon flat leaf parsley, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 1 rounded teaspoon superfine sugar
• 1 large clove garlic, grated
• 1 shallot, minced, or 3 tablespoons red onion, grated
• 1/2 small Fresno chili pepper, finely chopped
• Juice of 1/2 lemon
• 1/2 cup extra virgin olive oil (EVOO)
• 1 rounded tablespoon Dijon mustard
• Salt and freshly ground pepper

Description

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