Yield: 36 sandwiches. 1 whole tenderloin (4 to 5 lb.) as needed, nonstick cooking spray 36 mini rolls 3 5-oz. packages of Garlic & Fine Herbs Boursin Cheese 4 red bell peppers, roasted, peeled, seeded, cut into thin strips 2 bunches arugula to taste, Creole seasoning blend Slice tenderloin into small medallions, about 2 ounces each, and season on both sides with Creole seasoning blend. Spray seasoned medallions lightly with nonstick olive oil. Cut each roll in half and spread with ...
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