Beef Tenderloin Mushroom & Swiss Sandwich
Some recipes are just recipes… and some take you all the way to the finals of the World Sandwich Championships. This Beef Tenderloin Mushroom and Swiss Sandwich is one of those dishes. Born on the competition stage in 2024, the original version was a bit of a showstopper—homemade bread, freshly shaved truffles flown in from Italy, and a hand-crafted aioli to tie it all together. But here’s the thing: great flavor doesn’t have to be complicated.
This version is built for the backyard and home kitchen. At its core, it’s all about the beef—and how Croix Valley’s One Rub brings it to life. The savory blend in One Rub enhances the natural richness of tenderloin without overpowering it, letting the quality of the meat shine through with a perfectly balanced bite every time. Add in sautéed mushrooms, melted Swiss cheese, a punch of pickled pepperoncinis, fresh lettuce, and a black truffle mayo (made simple with truffle oil and mayo), and you’ve got yourself a sandwich that tastes like it came out of a gourmet kitchen—but it’s made with everyday ingredients and a few easy steps.
I still remember the first time we tested this simplified version at home. We wanted to see if we could recreate the same wow-factor from the competition, but make it approachable for any backyard cook. And the result? A sandwich packed with flavor, texture, and just the right touch of elegance. Whether you’re cooking to impress or just want a next-level meal, this one hits the mark.
Beef Tenderloin Mushroom & Swiss Sandwich
This isn’t just a sandwich—it’s a showcase of bold flavors and simple techniques. Beef tenderloin gets the Croix Valley One Rub treatment for savory depth, paired with earthy mushrooms, Swiss cheese, and the punch of pepperoncinis. Add a swipe of black truffle mayo and some crunch from fresh greens, and you’ve got yourself a sandwich worthy of the competition stage, but made for the backyard grill.
- Author
- Damon Holter
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
Sandwiches
- Cuisine
American
Ingredients
- Beef Tenderloin, trimmed
- Iceberg Lettuce, shredded
- Swiss Cheese, sliced
- 1 pound mushrooms, sliced
- 1 cup Mayonnaise
- 1 tsp Truffle Oil
- Croix Valley One Rub
- Croix Valley Garlic Barbecue Booster
- 8 Tbsp Butter, divided
- Pickled Pepperoncini Peppers
- 8 slices of your favorite bread
Directions
- Prepare the tenderloin by trimming excess fat and removing all of the silver skin. Rub the tenderloin generously with One Rub and let the meat “sweat” a few minutes.
- Combine the mayo, truffle oil, and about 1 tsp. Garlic Booster (to taste) and keep cool until ready for use.
- Cook the beef tenderloin on a grill outdoors over medium-high heat of 375°F, or alternately in a cast iron pan with melted butter. Grill or pan-fry until a nice sear has been formed, turning the meat frequently to promote even caramelization. Move the meat to an indirect heat zone on the grill, or into a 350°F oven (still in the cat iron pan), until the internal temperature reaches 125°F. Cover in foil, remove from heat, and allow meat to rest.
- Melt 4 Tbsp butter in a frying pan and sauté mushrooms until tender. Season with additional One Rub to taste. (My favorite mushroom combo for this is sliced Portobello, Maitake, and Golden Oysters as a blend, but regular button mushrooms work just fine!)
- Soften 4 Tbsp Butter and combine with 2 Tbsp Garlic Booster to make a garlic butter for the bread. Spread sliced bread and toast on a griddle (or on the grill) until golden brown.
- Slice the tenderloin and place into piles large enough for each sandwich, top with a healthy dose of sautéed mushrooms, and cover with Sliced Swiss Cheese. Place the sandwich-sized piles of meat on a baking sheet or foil pan and place them in the oven or back on the grill to thoroughly heat and melt the Swiss Cheese.
- Assemble the sandwich, bottom to top as follows:1. Bottom Slice Toasted Bread2. Smear of Truffle Mayo3. Shredded Lettuce4. Sliced Tenderloin with mushrooms and melted Swiss5. Sliced Pepperoncini Peppers6. Top slice of bread, also smeared with additional Truffle Mayo.
