The Monk's grilled speciality

Grill pan no. 0025, 0025T, 0028, 0028T, 0029, 0029T, 0028S, 0029S, 0610WB

4 portions

Ingredients:
1.2 kg of new potatoes
100 g of ruccola
5 shallots
4 tbs of pesto
Shredded sun-dried tomatoes according to taste
4 fresh diced tomatoes
Approx. 500 g of fillet of pork
Santa Maria's grill marinade.
Olive oil
4 ciabatta bread
150 g of blue veined cheese

Preparation:
Boil the potatoes, let them cool before dicing and salting them. Mix the potatoes, lettuce, onion, pesto and all the tomatoes. Leave this to mature for a while. Cut the fillet into slices and marinate it in Santa Maria's grill marinade for approx. 1 h. Grill the meat. Coat the bread with olive oil and toast them on the grill. Place the meat in the bread and crumble the cheese over them. Serve with potato salad!