1 baguette, (long, thin French bread), about 24 inches long
1/2 cup garlic and herb cheese (spreadable)
1/2 cup fruit chutney, OR cranberry sauce
4 large lettuce leaves
Cut baguette into 4 equal pieces and cut each lengthwise. Spread cheese onto the bottoms of bread, followed by chutney. Top with slices of tenderloin and lettuce, then tops of bread.
*Make with leftovers from Pork Tenderloin Fajitas recipe.
Make this sandwich with leftover Pork Tenderloin Fajitas. Serve with celery and carrot sticks with ranch dressing dip.
Protein: 30 grams
Fat: 15 grams
Sodium: 650 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 9 grams
Carbohydrates: 45 grams