While the NFL’s top teams face off on the gridiron, consider serving something more substantial than snack-type foods such as this touchdown-worthy sandwich. Crunchy breaded pork and provolone with tart lemon mayonnaise and lots of delicious toppings make this the perfect sandwich for the big game or any winter meal.

Pork Tenderloin
2 large eggs
1 cup all-purpose flour
½ teaspoon garlic powder
Kosher salt
Fresh ground pepper
2 cups panko breadcrumbs
4 thinly cut center cut boneless port, about ½ “ thick, pounded to ¼” inch thick
Grapeseed or canola oil
4 thinly sliced pieces of provolone cheese

Sandwich Fixings
4 brioche buns, lightly toasted
4 slices red onion
4 leaves of Bibb lettuce
Lemon mayonnaise (recipe below)
Yellow mustard
Thinly sliced pickles

Break the eggs into a wide shallow bowl and beat lightly with 2 tablespoons of water until well combined. Put the flour on a flat-rimmed plate and season with ½ teaspoon garlic powder, ½ teaspoon salt and ⅛ teaspoon of fresh ground black pepper. In another flat-rimmed plate add the panko and season with 1 teaspoon of salt.

Dip the pork in the flour mixture coating both sides well. Shake off any excess flour and dip next in the egg. Make sure to let any excess egg run back into the bowl. Next place in the panko crumbs and press the crumbs into all sides of the pork making sure all sides are well coated.

In a 12-inch sauté pan, heat ¼ inch of oil over medium-high heat until the oil shimmers and bubbles rapidly when you dip in the corner of the pork. Sauté the chops in batches, flipping once and adding more oil if needed. Adjust the heat as necessary to maintain a steady bubbling. Cook until the pork is golden brown on both sides and the internal temperature is 145 degrees, about 3 to 5 minutes per side. Drain on paper towels; add the thinly sliced pieces of cheese when the pork chops are still warm to melt.

Place on a toasted brioche bun and finish the sandwiches as desired with red onion slices, Bibb lettuce, lemon mayonnaise, yellow mustard, and pickles. Poke a long skewer through the sandwich to hold together.

Lemon Mayonnaise
½ cup mayonnaise
1 garlic clove, pressed or finely chopped
1 ½ teaspoons lemon zest
2 teaspoons lemon juice
Pinch of salt

Whisk the ingredients together in a small bowl to incorporate thoroughly.