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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.