Italian Pork Panini
- Yield 2 servings
A garlicky, pork panini with olive tapenade gives "pigskin" a new meaning at your Super Bowl party.
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
- Preheat panini grill or stovetop griddle pan.
- Divide pork, olive mix, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil.
- 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.
Recipe by Sharon Sanders.