Pork Tenderloin Panini

Here's another great use for leftover, Roasted Pork Tenderloin.  I found this recipe in William's Sonoma's catalog.  I always enjoy receiving their catalogs in the mail because they inspire me to try new recipes and be creative with our food.  I did make a couple of modifications, though.  Of course, you can use any kind of artisan bread you like.  I used Kroger's Sun-Dried Tomato Hoagie Rolls and it was an excellent compliment to all the wonderful flavors that were going on with the the roasted pork, the peppery arugula and the stringy Gruyere cheese....YUM!  Another substitution I made was I used Whole Food's "Dulce" Creole Mustard, which has a nice, sweet taste to it, but has a spicy bite as well.  I know WS's  Sweet Caper Mustard would be totally worthy of a trip to one of their stores, I just happened to be at Whole Foods that day so that was a convenient substitution.  


If you don't have a panini press you can use a couple of skillets.  After assembling the panini in a large oil coated skillet, use a smaller pan on top of the sandwich and press down as hard as you can.  After you've pressed both sides, you may use a spatula for the rest of the grilling process.  



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. Gruyere 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

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.