SANDWICH DLX – Les sauces Firebarns

Ingredients

• A pork tenderloin (around 800 g)
• 75 ml Firebarns baseball mustard
• 50 g Cajun Mardi Gras spices
• 1 red onion cut into slices
• 1 drizzle of olive oil
• 50 ml maple syrup
• 6 slices of Havarti cheese
• ½ cup white wine sauerkraut
• 2 tbsp. tbsp Firebarns Baseball Mustard
• 2 tbsp. tablespoon of whole-grain mustard
• 2 tbsp. tablespoon of maple syrup
• 4 to 5 drops Ghost hot sauce
• 4 slices of bacon cooked and crumbled
• 3 toasted Ciabatta rolls
• Chopped chives