Just a thought since I love the sandwiches: Do you think a pork tenderloin stuffed with Ham and Swiss would work for a smoke? Too long for the cheese? Better off just smoking the loin and adding the rest later? Forget the smoking and just grill it? Of course it would be eaten with mustard and pickles! (maybe on a roll like the pressed sandwich toasted between 2 cast iron pans) I ran a search but didn't see this discussed before?