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Mix Worcestershire sauce, water, honey, fennel, garlic, mustard, cumin, coriander and pepper in a bowl. Add sliced pork and stir until pork is coated. Transfer to a sealable bag and refrigerate for 2 hours.
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On grill or grill pan, sear pork slices until cooked, approximately 2 minutes on each side.
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Toast and butter sliced sub rolls. To assemble each sandwich, spread some mashed avocado to cover one side of the roll, sprinkle grape tomatoes on avocado, lay 3 to 4 slices of pork, drizzle with balsamic glaze to taste and sprinkle cheese on top. Serve warm.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.