10 sweet cherry peppers, finely chopped until spreadable
Dijon mustard, for serving
Salt and pepper, toasted
Olive oil, for the griddle
Directions
Preheat Blackstone griddle to medium heat. Drizzle olive oil then sear the pork loin. Add onions and broccoli, keeping them separated. Season with salt and pepper. Cook onions until caramelized and the broccoli until crispy. Remove from griddle if needed and keep warm.
Sear the pork loin on each side until crispy and cooked to about 150F internally. Remove from the griddle top and rest for 4 minutes. Thinly slice the pork loin then set back onto the griddle top. Divide the pork loin into 6 portions, then top each portion with 2 slices of cheese. Drizzle more olive oil, then toast the split hoagie rolls.
Remove the hoagie rolls from the griddle top. Spread with peppers and Dijon mustard. Divide broccoli and onions between the 6 sandwiches. Remove pork loin portions from the griddle to complete the sandwiches. Serve immediately.
