(makes 4 sandwiches)

INGREDIENTS

12-14 slices of backstrap

2-3 tbsp. Pit Boss Sriracha seasoning

4 slices of pepper jack cheese

¼ cup butter

1 tbsp minced garlic

3 tsp Pit Boss GSP seasoning (garlic, salt, pepper)

8 slices sourdough bread

 

INSTRUCTIONS

  1. Preheat the Pit Boss grill to 350 degrees.
  2. Sprinkle Pit Boss Sriracha seasoning generously on both sides of each slice of backstrap.
  3. Place seasoned backstrap slices on grill and cook 3-4 mins on each side.
  4. Melt butter and combine with minced garlic and GSP seasoning. Use half of the butter mixture to spread on one side of 4 pieces of bread.
  5. While the backstrap is cooking, place the 4 buttered pieces of bread, butter side down onto the grill.
  6. Immediately top bread with the cheese so it can begin to melt.
  7. Place cooked meat on top of the bread and cheese.
  8. Spread remaining butter mixture on the remaining 4 pieces of bread, and place on top of meat butter side up.
  9. Flip sandwiches and cook until the bottom pieces of bread are toasted.
  10. Remove from grill and enjoy!