Pork Tenderloin Panini
This crispy, melt-in-your-mouth panini is a great way to use leftover smoked pork tenderloin--or any smoked meat! The carmelized onions meld with the thin layer of dijon and smoked tenderloin--then the melty mozzarella finishes it all off. You won't want this dining experience to end! #SmokedPorkTenderloin #PorkTenderloin #Panini #Sonomnom4u #Sonomnom #TastyPanini
Note: This recipe makes 4 sandwiches, so add or subtract quantities based off your needs!
If you don't have pork tendeloin, any meat goes well--especially roasted chicken or even ham!
8 slices of sourdough bread
1 stick of butter
1 lb leftover smoked pork tenderloin (we smoked this with pecan wood to internal tempo of 145°F), sliced
2 cups shredded mozzarella cheese
1 onion, sliced, carmelized, and cooled
4 TBSP Country Dijon Mustard (We use Grey Poupon Country Dijon)
In a large skillet, melt the stick of butter. Use a basting brush or dip one side of each piece of bread into the butter. Make sure the side is covered in butter. After all the single sides of bread are coated in butter, set aside. Turn down heat or turn off burner while you assemble the sandwiches.
For each sandwich, rub a thin layer of Dijon onto the non-buttered side of all the bread. It is about 1/2 TBSP per bread piece. On the dijon Side of one of the bread pieces, place thinly sliced pork tenderloin, Top with carmelized onions and shredded cheese. Place other slice of sourdough on top with the dijon side down and the butter side on the outside. Repeat until all 4 sandwiches are assembled.
Place 1-2 sandwiches gently intot he hot skillet and toast until each side is golden brown.
Press down with a metal spatula to assist in the toasting/,elting process.
Flip sandwiches over and press them down while they get golden brown.
When they are golden brown, remove from heat and repeat with the other 2 sandwiches.
If there isn't enough room in the skillet, don't crowd it--just do them one at a time--otherwise 2 is ok if there is enough space.