Ingredients Jump to Instructions ↓

  1. 4 cloves garlic, thinly sliced

  2. Juice of 2 limes (about 3 tablespoons)

  3. 1/3 cup freshly squeezed orange juice

  4. 2 teaspoons ground cumin

  5. 1 teaspoon coarse salt

  6. 1 teaspoon freshly ground pepper

  7. 1 (12-ounce) pork tenderloin, trimmed

  8. 1 tablespoon olive oil

  9. 4 ounces Black Forest ham, thinly sliced (about 4 slices)

  10. 4 ounces Swiss cheese, thinly sliced (about 4 slices)

  11. 4 kosher dill pickles (about 4 ounces), thinly sliced lengthwise

  12. 2 (6-inch) soft French or Cuban rolls, split

  13. 4 tablespoons unsalted butter, softened

Instructions Jump to Ingredients ↑

  1. « » In a resealable plastic bag, combine garlic, lime and orange juices, cumin, salt, and pepper. Add pork and marinate, refrigerated, for up to 4 hours.

  2. Preheat oven to 350 degrees. Wipe off any excess marinade from pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and cook on all sides until lightly brown, about 5 minutes. Transfer skillet to oven and cook 12 minutes more. Transfer pork to a cutting board and let rest for 5 to 10 minutes before slicing into 1/8-inch slices.

  3. Brush insides of each roll with 1 tablespoon butter. Layer 1 ounce of Swiss cheese on one of the cut sides of each roll. Top each with 6 ounces pork tenderloin, 2 ounces ham, 2 ounces pickle slices, and remaining ounce of cheese. Top with remaining halves of rolls. Brush top and bottom of rolls with remaining 2 tablespoons butter. Heat a panini press to medium high and grill sandwiches until heated through and the cheese is melted, about 5 minutes. Slice on the diagonal and serve immediately.


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