It seems that lately I have been in a “habit” of having a sandwich menu on Tuesday nights. But just as I often post my “breakfast for dinner” menus here, I hope you will appreciate my “lunch for dinner” variations as well. Often these options are easier to pull together on a weeknight after a work day and with  a little advance planning. In this case, the pork was put in the marinade last night, and the coleslaw was made ahead as well. But none of the “do-ahead” took more than a few minutes.

Sandwich of grilled pork tenderloin with house-made molasses barbeque sauce served on grilled bread Chez Edouard with grilled onions, sauteed red peppers, and watercress
House-made coleslaw
Organic potato chips from Whole Foods Market

Banana and pineapple “smoothie”