Cuban Panini

Pressed sandwich featuring pork tenderloin, ham, kosher dill pickle, and Swiss cheese.

Ingredients -

1 Loaf Soft Crusted Italian Bread, cut in half lengthwise
2 tablespoons Dijon Mustard
1 (12 ounces) Cooked Pork Tenderloin, cut in 1/4" thick slices
8 thin slices Ham
1 large Kosher Dill Pickle, cut lengthwise in 8 slices
4 Swiss Cheese Slices

Preparation:

1. Spray a large grill pan with non-stick cooking spray.

2. Heat to medium.

3. Spread the Dijon mustard on one side of the loaf.

4. Layer with the tenderloin slices, ham slices, Swiss cheese and pickles.

5. Top with the other half of the loaf and cut the sandwich into 4 pieces.

6. Grill until the bottom side is browned then flip and brown the other.

7. Several times during cooking, press firmly down on the Panini with a spatula.

8. Serve immediately and enjoy.

Pork Tenderloin Tip –

Meat Thermometer

Having and using a meat thermometer to insure meats, poultry and fish are cooked to appropriate internal temperatures is important. Always make sure you are not touching bone.

Pork Tenderloin Tip –

Layering Charcoal

To cook chicken breasts, spread a single layer of coals, to cook steaks and other pieces of beef, spread charcoal in a layer two deep.

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