Italian Pork Panini

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

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

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

Instructions

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.

Nutritional Info (per serving)