Italian Pork Panini

porchetta panini
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/12/14041_porchetta__chick_pa.jpg?w=98
  • Yield: 2 servings

In central Italy, herb-and-garlic-seasoned pork roast is called porchetta (porquetta). And sandwiches made from it beckon on every street corner. If you can find delicatessen porchetta (sold in some specialty food stores), great; if not, use roasted pre-marinated Italian pork tenderloin. Cool the pork before cutting into thin slices. If you can't find olive mix, chop some garlic-stuffed green olives and mix in a bit of olive oil.

Ingredients

4slices (½-inch thick) Italian country bread
olive oil
6ounces thinly sliced porchetta or cooked Italian-seasoned pork tenderloin
2tablespoons minced green olive mix or tapenade
2ounces sliced Manchego cheese

Instructions

  1. Preheat panini grill or stovetop griddle pan.
  2. Divide pork, olive mix, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil.
  3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.

 

Nutritional Info *per serving

  • Calories 440
  • Fat 23g
  • Sodium 1260mg
  • Carbohydrate 22g
  • Fiber 1g
  • Protein 33g
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