For the Slow Cooker:
- 1 lb beef (or pork) tenderloin
- 1 small onion, finely chopped
- 2 cp low sodium beef broth
- 1/4 cp low sodium soya sauce
- 1 tbs Worshestershire sauce
- 1 tbs dijon mustard
- 3 cloves garlic, chopped
- 4 peppercorns
- 1 bayleaf
- 1 tsp dried thyme
- Sea salt & cracked black pepper
For sandwich:
- Sourdough bread
- Havarti cheese
- Extra virgin olive oil, to drizzle
- Whisk together slow cooker sauce ingredients, add tenderloin
- Cook on high 4 hours (or low 7 hours); remove meat from the slow cooker, shred and allow to cool slightly
- Stack meat on a favourite bread or bun (shown on sourdough) with a slice of havarti cheese
- Drizzle bread with a small amount of olive oil and place on a panini grill, pressing until bread is golden brown
- Serve with a side dish of the jus from the slow cooker for dipping.