1 1/2 lbs. pork tenderloin
1 recipe holiday herb rub (omit sage)
4 cups shredded Romaine lettuce
12 roasted red bell peppers
1 cup thinly sliced red onion
3/4 cup creamy caesar salad dressing
For focaccia:
1 1/3 cups (about 3 oz.) sun-dried whole tomatoes - not oil packed, divided
3 1/4 to 3 1/2 cups bread flour or all-purpose flour
1 pkg. active dry yeast
2 tbsps chopped fresh rosemary
3 tbsps extra virgin olive oil, divided
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/4 cups warm water (120° to 130° F)
1/2 cup shredded Parmesan cheese, divided
1/2 cup shredded Romano cheese, divided

Tuscan-Style Pork Focaccia Sandwiches

1. For pork, rub pork tenderloin with Holiday Herb Rub (recipe in the Marinades & Dressings section). Grill or roast as directed on package until meat reaches an internal temperature of 155° F. Chill tenderloin until ready to serve. Meanwhile, proceed with preparing Focaccia bread (as directed below).
2. For focaccia, in the bowl of food processor, place 3 1/4 cups flour and yeast. Pulse until mixture is just combined. Add rosemary, 1 tbsp. of olive oil, salt and pepper. While processor is running, gradually add the warm water. Process until mixture forms a ball and the dough begins to pull apart from the bowl of the food processor.
3. Form dough into a ball and place inside a medium bowl lightly coated with olive oil. Turn dough to coat all sides with oil. Cover and let dough rise in a warm place until double in size (about 1 hour). Punch dough down and divide into 2 equal portions.
4. Place dough on lightly oiled cookie sheets or pizza pans. Let dough rest for 10 minutes. Using hands, gently press each piece of dough into a 10-12 inch round. Cover and let sit until double in size (about 20 minutes).
5. Meanwhile, place tomatoes in a bowl of boiling water; let stand for 15-20 minutes, until hydrated. Preheat oven to 375° F. Using tip of fingers place indentations (about 2 inches apart) into risen dough. Drizzle each focaccia with 1 tbsp. of olive oil.
6. Equally divide tomatoes onto each focaccia and sprinkle with 1/4 cup of each shredded Parmesan and Romano cheeses. Bake at 375° F for 30-35 minutes or until golden brown. Remove focaccia from pans and cool on a wire rack.
7. For sandwiches, cut each focaccia bread in half horizontally. Thinly slice tenderloin and evenly divide among the bottom half of each focaccia bread. Top each focaccia round with roasted red bell peppers, Romaine lettuce and sliced red onion.
8. Drizzle each sandwich with about 6 tbsps creamy caesar salad dressing. Place tops of focaccia over the filling. Cut each round into 6 wedges and serve. Fill the house with the aroma of freshly baked focaccia, savory with herbs and spices. Serve these sandwiches with a green salad for a complete meal.
   Serves 12
   Preparation time: 2 1/2 hours