Make the Chimichurri mayo:

In a small bowl add all the dried spices and stir to combine.

In a large, wide mouth mason jar, combine the Whole30 mayo, 3 tablespoons of the spice blend, olive oil, and apple cider vinegar. Using a stick blender, blend until smooth, for about 40 seconds. Store in the refrigerator and enjoy.

Note: You will only use half of the spice blend. Use the remaining as a marinade for your favorite protein or simply add extra virgin olive oil and red wine vinegar or apple cider vinegar to make a delicious dip for bread.

Assemble the sandwich:

If using French rolls, scoop out most of the inner, soft bread with your fingers to make them less carb heavy or “skinny.” Put the slices of bread or French rolls on a baking sheet and toast in the oven until light brown, about 5 to 7 minutes.

Remove from the oven and generously spread the sauce over one side of each of the rolls or half of the slices of bread. Put the pickles on the remaining halves and then layer the thinly sliced pork tenderloin, cheese, and arugula. Finish with a sprinkle of salt and a few marinated red onions. Cut the sandwiches in half and enjoy.