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cuban panini

Before we get to recipe #3 from the pork tenderloin in yesterday’s post, a quick update on The Give-Away. As of 9:00 p.m. Tuesday, we have 56 eligible entries and sixteen possible winners. Remember, you may comment up to five times and you have until tomorrow, Thursday, August 28, 2014, at 5:00 p.m. (PST) to enter. Click HERE to learn more.

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Someone is going to win, don’t miss the chance … it may be you!

The third recipe from two pork tenderloins is a classic Cuban sandwich, minus the Cuban bread (French instead) and plus a panini press.

If you don’t own a press – no problem – a waffle iron (perfectly good) a grill pan (fine and dandy) or a skillet (better than nothing) all will work too.

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The recipe makes four sandwiches, even though you only see three being made in the photos. That is because my panini press could only hold three sandwiches at a time. The fourth sandwich was made later.

Connor and I loved these sandwiches so much that we had them for dinner one night, then lunch the next day, and dinner again that second night. In fact, I’m craving one as I type!

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Cuban Paninis

8 slices French bread
4 slices Swiss cheese, each cut in half
Thinly sliced leftover pork tenderloin
4 slices ham
Dill pickle slices
Yellow mustard
Olive oil

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Heat a panini press, waffle iron, grill pan, or large skillet over medium heat.

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Place a half piece of Swiss each on each slice of bread. Top four of the eight slices of bread with the thinly sliced pork.

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Top the pork with the ham and pickle slices.

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Transfer the cheese slices from the “cheese only” pieces of bread to the pickle-topped slices and spread mustard on the bare slices of bread.

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Close sandwiches and brush the top with olive oil.

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Place the assembled sandwiches, oil side down, on the preheated panini press, and brush the top side of the sandwiches with oil.

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Place the lid on the panini press. If using a waffle iron, close the iron. If using a grill pan or large skillet, top with a slightly smaller skillet or a large saucepan and press down, or weight down with cans.  You’ll need to flip the sandwich if you’re using a grill pan or skillet, after 3 minutes or so depending on how hot your pan is, and repeat on the other side.

Cook for about 5 to 6 minutes total or until the ingredients are warmed, the cheese is melted and the bread is golden brown.

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Slice sandwiches in half and serve hot.

Makes 4


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1 comment

1 Tram Mai { 08.27.14 at 8:30 AM }

Looks so yummy! Reminds me of one of my fave movies “Chef”! 🙂

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