Pork Tenderloin Panini
This delicious panini recipe features tender slices of roasted pork nestled between layers of melted Gruyère cheese, tangy sweet caper mustard, and peppery arugula, all sandwiched between slices of crusty ciabatta bread. A perfect combination of flavors and textures that will surely satisfy your hunger cravings.
— Constant Cookbook
Ingredients
- 1 loaf ciabatta bread, about 1 lb., halved lengthwise and cut crosswise into 4 slices, each 3 1/2 inches wide
- 4 tsp. olive oil
- 1/2 cup ’wichcraft sweet caper mustard
- 8 oz. Gruyère cheese, shredded
- 1 1/4 lb. pork tenderloin, roasted, cooled to room temperature and cut into slices 1/4 inch thick
- 1 oz. baby arugula
Instructions
- Preheat a panini maker to medium-high according to the manufacturer’s instructions.
- Brush the outside of the bread slices with the olive oil. Lay the slices, cut side up, on a work surface and spread 1 Tbs. mustard on each slice. Sprinkle the cheese on the bottom halves of the bread, dividing evenly. Arrange the pork slices on top. Cover the sandwiches with the top halves of the bread, cut side down.
- Place 2 of the sandwiches on the preheated panini maker and cook according to the manufacturer’s instructions until the cheese is melted, 5 to 6 minutes. Repeat with the remaining sandwiches. Lift off the top bread slices and arrange the arugula on the pork. Close the sandwiches and serve immediately. Serves 4.
Yield
Serves 4.
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