Pressed Cubano SandwichÂ
low-carb panini bread
2 tbsp mayonnaise
12 oz thinly sliced cooked Smithfield Marinated Pork Tenderloin
1/2 lb Swiss cheese
2 tbsp Dijon mustard
12 oz Smithfield Deli Thins Cooked Ham
Thinly sliced dill pickles
2 tbsp melted butter or coconut oil for Panini press
Preheat oven to 425Â°F. Rub a small roasting pan with oil and place tenderloin in it. Bake tenderloin 20 minutes per pound until the meat reaches an internal temperature of 145Â°F. Allow tenderloin to rest for 5 minutes prior to slicing.
Preheat panini press to medium high.
Cut panini bread into 4-inch squares. Cut each square horizontally through the middle to make two square slices.
In a small bowl, mix the mustard and mayonnaise. Spread one slice of each sandwich square with the mixture.
Divide sliced ham and sliced pork tenderloin between sandwich squares. Top with pickles and Swiss cheese.
Brush panini press with melted butter or oil. Place sandwiches onto press and close lid. Cook until bread is golden brown and has grill marks and cheese is melted, about 5 to 7
minutes. Repeat with remaining sandwiches.
Makes 6 servings.