Transform leftover beef tenderloin into a gourmet delight with these tantalizing sandwich recipes. Beef tenderloin, known for its melt-in-your-mouth texture and rich flavor, is a versatile leftover that can be repurposed into delectable sandwiches. Here, we present you with a variety of recipes that will not only help you reduce food waste but also impress your taste buds.
Why Beef Tenderloin for Sandwiches?
Beef tenderloin, also known as filet mignon, is an excellent choice for sandwiches due to its tenderness and mild flavor. Its fine texture allows it to be thinly sliced, making it perfect for layering between bread. Moreover, its subtle taste serves as an ideal canvas for a variety of sauces, condiments, and toppings. So, let's dive into some mouthwatering leftover beef tenderloin sandwich recipes.
Essential Preparation: Slicing and Heating
Before you begin, it's crucial to slice your leftover beef tenderloin thinly and evenly. This ensures that each bite of your sandwich is tender and juicy. To reheat the slices, you can either sear them in a hot skillet for a quick, high-heat method, or gently warm them in the oven to maintain their moisture.
Searing Method
Heat a skillet over high heat, add a small amount of oil, and once hot, place the beef slices in the skillet. Cook for about 1-2 minutes on each side, or until the beef reaches your desired doneness. Be careful not to overcook, as the beef is already cooked and you don't want to dry it out.
Oven Method
Preheat your oven to 250°F (120°C). Place the beef slices on a baking sheet and heat for about 10-15 minutes, or until the beef reaches an internal temperature of 110°F (43°C). This method is gentler and helps maintain the beef's moisture.
Classic Beef Tenderloin Sandwich
This classic sandwich recipe lets the beef tenderloin shine with simple, complementary ingredients.
- 4-6 slices of leftover beef tenderloin
- 2 tablespoons of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 small red onion, thinly sliced
- 2-3 lettuce leaves
- 2 slices of your favorite bread
Spread the mayonnaise and mustard on one side of each bread slice. Layer the beef tenderloin, red onion, and lettuce leaves on one slice of bread. Top with the second slice, cut in half, and serve immediately.
Beef Tenderloin BLT
Add a touch of indulgence to the classic BLT with leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 4 slices of bacon, cooked until crispy
- 2 ripe tomatoes, sliced
- 1 small red onion, thinly sliced
- 2 tablespoons of mayonnaise
- 2 slices of sourdough bread
Spread the mayonnaise on one side of each bread slice. Layer the beef tenderloin, bacon, tomato, and red onion on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin French Dip
This French dip sandwich is a hearty, comforting option that's perfect for using up leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 1 cup of beef broth
- 1 tablespoon of Worcestershire sauce
- 1 small onion, thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 slices of crusty French bread
In a small saucepan, combine the beef broth, Worcestershire sauce, onion, and garlic. Bring to a simmer and let it reduce by half. Strain the mixture and set aside. In a skillet, melt the butter over medium heat. Add the beef slices and cook until browned. Place the beef on one slice of bread, top with the second slice, and serve with the warm broth for dipping.
Beef Tenderloin Caprese
This elegant sandwich combines the flavors of Italy with leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 1 ripe tomato, sliced
- 8-10 fresh basil leaves
- 2 tablespoons of balsamic glaze
- 2 tablespoons of fresh mozzarella, sliced
- 2 slices of ciabatta bread
Layer the beef tenderloin, tomato, basil, and mozzarella on one slice of bread. Drizzle with balsamic glaze, top with the second slice, cut in half, and serve.
Beef Tenderloin Banh Mi
Give your leftover beef tenderloin an Asian twist with this delicious banh mi sandwich.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of mayonnaise
- 1/4 cup of Sriracha (adjust to taste)
- 1 small carrot, julienned
- 1 small daikon radish, julienned
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of fresh mint, chopped
- 2 slices of baguette
In a small bowl, mix the mayonnaise and Sriracha to create a spicy aioli. Spread the aioli on one side of each baguette slice. Layer the beef tenderloin, carrot, daikon radish, cilantro, and mint on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Mushroom Melt
This hearty, comforting sandwich is perfect for using up leftover beef tenderloin and mushrooms.
- 4-6 slices of leftover beef tenderloin
- 1 cup of sliced mushrooms
- 1 tablespoon of butter
- 1 cup of shredded cheddar cheese
- 2 slices of sourdough bread
In a skillet, melt the butter over medium heat. Add the mushrooms and cook until browned and tender. Place the beef slices and mushrooms on one slice of bread, top with the shredded cheese, and place under the broiler until the cheese is melted and bubbly. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Avocado
This light and refreshing sandwich is perfect for using up leftover beef tenderloin and avocado.
- 4-6 slices of leftover beef tenderloin
- 1 ripe avocado, mashed
- 1 small red onion, thinly sliced
- 2 lettuce leaves
- 2 slices of whole grain bread
Spread the mashed avocado on one side of each bread slice. Layer the beef tenderloin, red onion, and lettuce leaves on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Egg
Start your day with this hearty and satisfying breakfast sandwich featuring leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 2 eggs
- 1 tablespoon of butter
- 2 English muffins
- Salt and pepper, to taste
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny. Toast the English muffins and place the beef slices and eggs on one half of each muffin. Season with salt and pepper, top with the second half, and serve.
Beef Tenderloin and Apple
This unique and delicious sandwich combines sweet and savory flavors with leftover beef tenderloin and apple.
- 4-6 slices of leftover beef tenderloin
- 1 small apple, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons of honey mustard
- 2 slices of whole grain bread
Spread the honey mustard on one side of each bread slice. Layer the beef tenderloin, apple, and red onion on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Kimchi
Add a spicy, fermented kick to your leftover beef tenderloin with this Korean-inspired sandwich.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of kimchi
- 2 tablespoons of gochujang (adjust to taste)
- 2 slices of ciabatta bread
Spread the gochujang on one side of each bread slice. Layer the beef tenderloin and kimchi on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Hummus
This Mediterranean-inspired sandwich is a light and flavorful way to use up leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of hummus
- 1 small cucumber, thinly sliced
- 1 small tomato, sliced
- 2 lettuce leaves
- 2 slices of pita bread
Spread the hummus on one side of each pita slice. Layer the beef tenderloin, cucumber, tomato, and lettuce leaves on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Pesto
This Italian-inspired sandwich is a quick and easy way to use up leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 2 tablespoons of pesto
- 1 small tomato, sliced
- 2 slices of ciabatta bread
Spread the pesto on one side of each bread slice. Layer the beef tenderloin and tomato on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Peanut Butter
This unique and indulgent sandwich combines leftover beef tenderloin with creamy peanut butter for a savory-sweet treat.
- 4-6 slices of leftover beef tenderloin
- 2 tablespoons of creamy peanut butter
- 1 small red onion, thinly sliced
- 2 slices of whole grain bread
Spread the peanut butter on one side of each bread slice. Layer the beef tenderloin and red onion on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Chimichurri
This Argentinian-inspired sandwich features leftover beef tenderloin and a bold, herbaceous sauce.
- 4-6 slices of leftover beef tenderloin
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh cilantro, chopped
- 2 cloves of garlic, minced
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- Salt and pepper, to taste
- 2 slices of crusty Italian bread
In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Mix well to create the chimichurri sauce. Spread the sauce on one side of each bread slice. Layer the beef tenderloin on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and BBQ
This classic American sandwich is a smoky, sweet way to use up leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of your favorite BBQ sauce
- 1 small red onion, thinly sliced
- 2 lettuce leaves
- 2 slices of brioche bread
Spread the BBQ sauce on one side of each bread slice. Layer the beef tenderloin, red onion, and lettuce leaves on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Muffaletta
This New Orleans-inspired sandwich features leftover beef tenderloin and a tangy olive salad.
- 4-6 slices of leftover beef tenderloin
- 1/4 cup of pitted green olives, chopped
- 1/4 cup of pitted black olives, chopped
- 1/4 cup of roasted red peppers, chopped
- 1 small shallot, minced
- 1 tablespoon of capers, drained
- 1 tablespoon of olive oil
- 1 tablespoon of red wine vinegar
- 1 loaf of Italian bread, hollowed out
In a small bowl, combine the green olives, black olives, roasted red peppers, shallot, capers, olive oil, and red wine vinegar. Mix well to create the olive salad. Layer the beef tenderloin and olive salad in the hollowed-out Italian bread. Cut into slices and serve.
Beef Tenderloin and Reuben
This classic deli sandwich gets an upgrade with leftover beef tenderloin and a tangy Russian dressing.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of sauerkraut
- 1/2 cup of Russian dressing
- 2 slices of rye bread
- 1 tablespoon of butter
Spread the Russian dressing on one side of each bread slice. Layer the beef tenderloin and sauerkraut on one slice of bread. Top with the second slice, butter the outside of the sandwich, and place in a skillet over medium heat. Cook until both sides are golden brown and crispy. Cut in half and serve.
Beef Tenderloin and Cuban
This classic Cuban sandwich features leftover beef tenderloin and a tangy mustard-mayo spread.
- 4-6 slices of leftover beef tenderloin
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 small dill pickle, thinly sliced
- 2 slices of ham
- 2 slices of Swiss cheese
- 2 slices of Cuban bread
- 1 tablespoon of butter
In a small bowl, mix the mayonnaise and Dijon mustard to create the mustard-mayo spread. Spread the spread on one side of each bread slice. Layer the beef tenderloin, dill pickle, ham, and Swiss cheese on one slice of bread. Top with the second slice, butter the outside of the sandwich, and place in a skillet over medium heat. Cook until both sides are golden brown and crispy. Cut in half and serve.
Beef Tenderloin and Monte Cristo
This decadent, deep-fried sandwich is a delicious way to use up leftover beef tenderloin.
- 4-6 slices of leftover beef tenderloin
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
In a shallow dish, whisk together the eggs and milk to create an egg wash. In another shallow dish, combine the flour, salt, black pepper, and paprika. Heat the vegetable oil in a deep skillet over medium heat. Dip the French toast halves into the egg wash, then coat them in the flour mixture. Carefully place the coated French toast in the hot oil and cook until golden brown and crispy. Drain on a paper towel-lined plate. Layer the beef tenderloin on one slice of French toast, top with the second slice, and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Italian Sub
This classic Italian sub gets an upgrade with leftover beef tenderloin and a tangy Italian dressing.
- 4-6 slices of leftover beef tenderloin
- 1/4 cup of Italian dressing
- 1 small red onion, thinly sliced
- 1 small tomato, sliced
- 1/4 cup of shredded lettuce
- 2 slices of Italian bread
Spread the Italian dressing on one side of each bread slice. Layer the beef tenderloin, red onion, tomato, and shredded lettuce on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Caprese Grilled Cheese
This indulgent grilled cheese sandwich features leftover beef tenderloin and fresh mozzarella.
- 4-6 slices of leftover beef tenderloin
- 1 ripe tomato, sliced
- 8-10 fresh basil leaves
- 1/2 cup of fresh mozzarella, sliced
- 2 tablespoons of butter
- 2 slices of sourdough bread
Layer the beef tenderloin, tomato, basil, and mozzarella on one slice of bread. Top with the second slice, butter the outside of the sandwich, and place in a skillet over medium heat. Cook until both sides are golden brown and crispy. Cut in half and serve.
Beef Tenderloin and Egg Salad
This light and refreshing sandwich features leftover beef tenderloin and a creamy egg salad.
- 4-6 slices of leftover beef tenderloin
- 2 hard-boiled eggs, chopped
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 small celery stalk, chopped
- 2 lettuce leaves
- 2 slices of whole grain bread
In a small bowl, mix the hard-boiled eggs, mayonnaise, Dijon mustard, and celery to create the egg salad. Spread the egg salad on one side of each bread slice. Layer the beef tenderloin and lettuce leaves on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Chicken Salad
This classic deli sandwich gets an upgrade with leftover beef tenderloin and a creamy chicken salad.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of cooked chicken, chopped
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 small celery stalk, chopped
- 1 small red onion, chopped
- 2 lettuce leaves
- 2 slices of whole grain bread
In a small bowl, mix the cooked chicken, mayonnaise, Dijon mustard, celery, and red onion to create the chicken salad. Spread the chicken salad on one side of each bread slice. Layer the beef tenderloin and lettuce leaves on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Tuna Melt
This classic comfort food sandwich features leftover beef tenderloin and melted cheese.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of canned tuna, drained
- 1/4 cup of mayonnaise
- 1 small red onion, chopped
- 1/2 cup of shredded cheddar cheese
- 2 slices of whole grain bread
In a small bowl, mix the canned tuna, mayonnaise, and red onion to create the tuna mixture. Spread the tuna mixture on one side of each bread slice. Layer the beef tenderloin and shredded cheese on one slice of bread. Top with the second slice, place under the broiler until the cheese is melted and bubbly. Cut in half and serve.
Beef Tenderloin and BLT with Avocado
This classic BLT sandwich gets an upgrade with leftover beef tenderloin and creamy avocado.
- 4-6 slices of leftover beef tenderloin
- 4 slices of bacon, cooked until crispy
- 1 ripe avocado, mashed
- 1 small tomato, sliced
- 2 lettuce leaves
- 2 slices of whole grain bread
Spread the mashed avocado on one side of each bread slice. Layer the beef tenderloin, bacon, tomato, and lettuce leaves on one slice of bread. Top with the second slice, cut in half, and serve.
Beef Tenderloin and Monte Cristo with Berries
This decadent, deep-fried sandwich gets a fruity twist with leftover beef tenderloin and fresh berries.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of fresh berries (such as strawberries, blueberries, or raspberries)
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin with the fresh berries and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Peaches
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin and ripe peaches.
- 4-6 slices of leftover beef tenderloin
- 1 ripe peach, sliced
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin with the sliced peaches and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Apples
This decadent, deep-fried sandwich gets a crisp and tangy twist with leftover beef tenderloin and thinly sliced apples.
- 4-6 slices of leftover beef tenderloin
- 1 small apple, thinly sliced
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin with the thinly sliced apples and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pears
This decadent, deep-fried sandwich gets a sweet and juicy twist with leftover beef tenderloin and ripe pears.
- 4-6 slices of leftover beef tenderloin
- 1 ripe pear, sliced
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin with the sliced pears and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pineapple
This decadent, deep-fried sandwich gets a tropical twist with leftover beef tenderloin and fresh pineapple.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of fresh pineapple, chopped
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin with the chopped pineapple and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Mango
This decadent, deep-fried sandwich gets a sweet and exotic twist with leftover beef tenderloin and ripe mango.
- 4-6 slices of leftover beef tenderloin
- 1 ripe mango, sliced
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin with the sliced mango and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Kiwi
This decadent, deep-fried sandwich gets a tangy and refreshing twist with leftover beef tenderloin and ripe kiwi.
- 4-6 slices of leftover beef tenderloin
- 1 ripe kiwi, sliced
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin with the sliced kiwi and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Peaches and Prosciutto
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe peaches, and prosciutto.
- 4-6 slices of leftover beef tenderloin
- 1 ripe peach, sliced
- 4 slices of prosciutto
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and prosciutto with the sliced peaches and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Apples and Cheddar
This decadent, deep-fried sandwich gets a crisp and tangy twist with leftover beef tenderloin, thinly sliced apples, and sharp cheddar cheese.
- 4-6 slices of leftover beef tenderloin
- 1 small apple, thinly sliced
- 1/2 cup of shredded sharp cheddar cheese
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and shredded cheddar with the thinly sliced apples and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pears and Brie
This decadent, deep-fried sandwich gets a sweet and creamy twist with leftover beef tenderloin, ripe pears, and melted brie cheese.
- 4-6 slices of leftover beef tenderloin
- 1 ripe pear, sliced
- 1/2 cup of brie cheese, sliced
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and brie cheese with the sliced pears and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pineapple and Ham
This decadent, deep-fried sandwich gets a tropical and savory twist with leftover beef tenderloin, fresh pineapple, and ham.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of fresh pineapple, chopped
- 4 slices of ham
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and ham with the chopped pineapple and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Mango and Bacon
This decadent, deep-fried sandwich gets a sweet and smoky twist with leftover beef tenderloin, ripe mango, and crispy bacon.
- 4-6 slices of leftover beef tenderloin
- 1 ripe mango, sliced
- 4 slices of bacon, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and bacon with the sliced mango and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Kiwi and Prosciutto
This decadent, deep-fried sandwich gets a tangy and savory twist with leftover beef tenderloin, ripe kiwi, and prosciutto.
- 4-6 slices of leftover beef tenderloin
- 1 ripe kiwi, sliced
- 4 slices of prosciutto
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and prosciutto with the sliced kiwi and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Peaches and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe peaches, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe peach, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced peaches and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Apples and Prosciutto
This decadent, deep-fried sandwich gets a crisp and savory twist with leftover beef tenderloin, thinly sliced apples, and prosciutto.
- 4-6 slices of leftover beef tenderloin
- 1 small apple, thinly sliced
- 4 slices of prosciutto
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and prosciutto with the thinly sliced apples and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pears and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe pears, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe pear, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced pears and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pineapple and Pancetta
This decadent, deep-fried sandwich gets a tropical and savory twist with leftover beef tenderloin, fresh pineapple, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of fresh pineapple, chopped
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the chopped pineapple and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Mango and Bacon
This decadent, deep-fried sandwich gets a sweet and smoky twist with leftover beef tenderloin, ripe mango, and crispy bacon.
- 4-6 slices of leftover beef tenderloin
- 1 ripe mango, sliced
- 4 slices of bacon, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and bacon with the sliced mango and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Kiwi and Pancetta
This decadent, deep-fried sandwich gets a tangy and savory twist with leftover beef tenderloin, ripe kiwi, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe kiwi, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced kiwi and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Peaches and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe peaches, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe peach, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced peaches and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Apples and Prosciutto
This decadent, deep-fried sandwich gets a crisp and savory twist with leftover beef tenderloin, thinly sliced apples, and prosciutto.
- 4-6 slices of leftover beef tenderloin
- 1 small apple, thinly sliced
- 4 slices of prosciutto
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and prosciutto with the thinly sliced apples and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pears and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe pears, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe pear, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced pears and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pineapple and Pancetta
This decadent, deep-fried sandwich gets a tropical and savory twist with leftover beef tenderloin, fresh pineapple, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of fresh pineapple, chopped
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the chopped pineapple and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Mango and Bacon
This decadent, deep-fried sandwich gets a sweet and smoky twist with leftover beef tenderloin, ripe mango, and crispy bacon.
- 4-6 slices of leftover beef tenderloin
- 1 ripe mango, sliced
- 4 slices of bacon, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and bacon with the sliced mango and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Kiwi and Pancetta
This decadent, deep-fried sandwich gets a tangy and savory twist with leftover beef tenderloin, ripe kiwi, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe kiwi, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced kiwi and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Peaches and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe peaches, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe peach, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced peaches and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Apples and Prosciutto
This decadent, deep-fried sandwich gets a crisp and savory twist with leftover beef tenderloin, thinly sliced apples, and prosciutto.
- 4-6 slices of leftover beef tenderloin
- 1 small apple, thinly sliced
- 4 slices of prosciutto
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and prosciutto with the thinly sliced apples and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pears and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe pears, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe pear, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced pears and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pineapple and Pancetta
This decadent, deep-fried sandwich gets a tropical and savory twist with leftover beef tenderloin, fresh pineapple, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of fresh pineapple, chopped
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the chopped pineapple and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Mango and Bacon
This decadent, deep-fried sandwich gets a sweet and smoky twist with leftover beef tenderloin, ripe mango, and crispy bacon.
- 4-6 slices of leftover beef tenderloin
- 1 ripe mango, sliced
- 4 slices of bacon, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and bacon with the sliced mango and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Kiwi and Pancetta
This decadent, deep-fried sandwich gets a tangy and savory twist with leftover beef tenderloin, ripe kiwi, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe kiwi, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced kiwi and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Peaches and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe peaches, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe peach, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced peaches and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Apples and Prosciutto
This decadent, deep-fried sandwich gets a crisp and savory twist with leftover beef tenderloin, thinly sliced apples, and prosciutto.
- 4-6 slices of leftover beef tenderloin
- 1 small apple, thinly sliced
- 4 slices of prosciutto
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and prosciutto with the thinly sliced apples and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pears and Pancetta
This decadent, deep-fried sandwich gets a sweet and savory twist with leftover beef tenderloin, ripe pears, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe pear, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the sliced pears and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Pineapple and Pancetta
This decadent, deep-fried sandwich gets a tropical and savory twist with leftover beef tenderloin, fresh pineapple, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1/2 cup of fresh pineapple, chopped
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and pancetta with the chopped pineapple and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Mango and Bacon
This decadent, deep-fried sandwich gets a sweet and smoky twist with leftover beef tenderloin, ripe mango, and crispy bacon.
- 4-6 slices of leftover beef tenderloin
- 1 ripe mango, sliced
- 4 slices of bacon, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 2 cups of vegetable oil
- 2 slices of French toast, cut in half
- 1/4 cup of powdered sugar
- 1/4 cup of maple syrup
Follow the same instructions as the Monte Cristo sandwich, but before serving, top the beef tenderloin and bacon with the sliced mango and dust with powdered sugar. Serve with maple syrup for dipping.
Beef Tenderloin and Monte Cristo with Kiwi and Pancetta
This decadent, deep-fried sandwich gets a tangy and savory twist with leftover beef tenderloin, ripe kiwi, and pancetta.
- 4-6 slices of leftover beef tenderloin
- 1 ripe kiwi, sliced
- 4 slices of pancetta, cooked until crispy
- 2 eggs
- 1/2 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon
