Beef Tenderloin Mushroom & Swiss Sandwich
Some recipes are just recipes… and some take you all the way to the finals of the World Sandwich Championships. This Beef Tenderloin Mushroom and Swiss Sandwich is one of those dishes. Born on the competition stage in 2024, the original version was a bit of a showstopper—homemade bread, freshly shaved truffles flown in from Italy, and a hand-crafted aioli to tie it all together. But here’s the thing: great flavor doesn’t have to be complicated.
This version is built for the backyard and home kitchen. At its core, it’s all about the beef—and how Croix Valley’s One Rub brings it to life. The savory blend in One Rub enhances the natural richness of tenderloin without overpowering it, letting the quality of the meat shine through with a perfectly balanced bite every time. Add in sautéed mushrooms, melted Swiss cheese, a punch of pickled pepperoncinis, fresh lettuce, and a black truffle mayo (made simple with truffle oil and mayo), and you’ve got yourself a sandwich that tastes like it came out of a gourmet kitchen—but it’s made with everyday ingredients and a few easy steps.
I still remember the first time we tested this simplified version at home. We wanted to see if we could recreate the same wow-factor from the competition, but make it approachable for any backyard cook. And the result? A sandwich packed with flavor, texture, and just the right touch of elegance. Whether you’re cooking to impress or just want a next-level meal, this one hits the mark.
