Mix Worcestershire sauce, garlic and 1 Tbsp. oil until blended; pour over tenderloin in shallow dish. Turn to evenly coat meat. Refrigerate 30 minutes to marinate
Heat grill to medium heat. Remove meat from marinade; discard marinade. Grill meat 20 to 25 min. or until done (145°F), turning occasionally. Remove from grill. Cut into thin slices
Spread cut sides of baguette with mustard; fill with meat, pickles and cheese. Cut into 4 pieces. Brush outsides of sandwiches with remaining oil
Heat large heavy nonstick skillet on medium-high heat. Add sandwiches; cook 4 to 6 min. on each side or until cheese is melted and sandwiches are golden brown on both sides
Ingredients
2 tbsp LEA & PERRINS Worcestershire Sauce
2 cloves garlic, minced
1/4 cup Urban Meadow® extra virgin olive oil, divided
