Italian Pork Panini

Kitchen Tested
  • Yield 2 servings

A garlicky, pork panini with olive tapenade gives "pigskin" a new meaning at your Super Bowl party.

porchetta panini
Mark Boughton Photography / styling by Teresa Blackburn

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.


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


  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.




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