Herb Pork Cubano Sandwich
INGREDIENTS
- Leftover cooked Coleman Natural Garlic and Herb Marinated Pork Loin Filet
- 8 Slices Coleman Natural Uncured Hickory Bacon
- 4 Slices of Angelic Bake House Sprouted Whole Grain Bread
- Koops Original Yellow Mustard
- 8 Slices Pepper Jack Cheese
- Van Holten’s Dill Pickle-In-A-Pouch
INSTRUCTIONS
1 Heat a panini press or alternatively a heavy-bottomed frying pan.
2 Grab a slice of sprouted whole grain bread roll, and lay it flat on a work surface. Spread the top and bottom surfaces of each slice with yellow mustard.
3 Starting with the bottom piece of each sandwich, layer one slice of cheese, pork loin slices, two cooked bacon slices (cut in half), dill pickle slices, and finish with another slice of cheese. Place another bread slice on top.
4 Smear the top of each sandwich with a light coating of butter. Flip and repeat on the bottom. Place the buttered sandwich on the hot panini grill one at a time. Close the grill on the sandwich and press down to flatten the sandwich as it cooks. If cooking on a frying pan, press down with a spatula or another heavy-bottomed pan. Cook for 2 minutes.
5 Flip the sandwich on the panini grill. Close and continue cooking for another 2 minutes or until the sandwich is golden brown and the cheese is melted.
6 Plate the hot sandwich and cut it in half. Serve with chips, fruit, or a side of your choice.
