After watching Adam Richman on the Food Channel, I decided I would make a heinous sandwich. He was doing some ultimate sandwich show and I was up for a challenge. So, here we go. I rubbed a very lean boneless country rib slab with onion powder, black pepper and fennel pollen. After sitting a couple hours, I grilled it and let it rest. I warmed a baguette. I made two toppings: 1 with sliced cabbage and creamy italian dressing, one with Paggliachi roasted peppers and mayo. I spread the baguette with the roasted pepper mayo spread, piled on the grilled pork. I topped it with sliced cheddar; then the cabbage mix and sliced tomatoes. Holy... CARP! In the GT tradition, I should have captured this on film, I am sorry. I would highly recommend fennel pollen, it is amazing and kicks everything you use it in up a bit. Intense doesn't even describe it. Bon appetite and Happy Friday!