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1
Preheat the oven to 500 degrees F.
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2
Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper.
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3
Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes.
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4
Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking).
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5
Transfer the pork to a cutting board and let rest 5 minutes, if desired.
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6
Then very thinly slice on an angle.
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7
Meanwhile, heat a cast-iron skillet or griddle over medium-high heat.
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8
Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes.
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9
Transfer to a cutting board and let rest 5 minutes, if desired.
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10
Then thinly slice on an angle.
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11
Pulse the giardiniera in a food processor until finely chopped.
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12
Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion.
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13
Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
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14
In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice.
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15
Whisk in the EVOO in a slow stream.
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16
Add the mustard and season with salt and pepper, then whisk until emulsified.
