Mix Worcestershire sauce, garlic and 1 Tbsp. oil until blended; pour over tenderloin in shallow dish. Turn to evenly coat meat. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove meat from marinade; discard marinade. Grill meat 20 to 25 min. or until done (145ºF), 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, occasionally pressing down on tops of sandwiches with back of spatula to flatten slightly.
Serve with fresh fruit and a side salad to round out the meal.
If you have a sandwich press, waffle iron or griddle, you can use that to cook these sandwiches instead of the skillet. Watch carefully and adjust the cooking time as needed.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.