Ingredients
Scale
- 24 ounces Smithfield Rosemary and Olive Oil Pork Sirloin or Tenderloin
- 8 slices sandwich bread
- 2 tablespoons olive oil
- 1/4 cup mayonnaise (I use reduced fat.)
- 1/2 teaspoon lemon pepper
- 4 teaspoons capers
- 2 cups baby arugula
- 4 slices havarti with dill
Instructions
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Bake pork according to package directions (takes approximately 30 minutes). Slice meat very thin.
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Heat panini press, waffle iron, or skillet, depending on how you will cook your sandwiches.
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In a small bowl, stir together mayonnaise, lemon pepper, and capers.
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Lightly brush one side of each slice of bread with olive oil. (If you don’t have a brush, rub it on with your fingers.) Spread the opposite side of four slices of bread with the mayo mixture.
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For each sandwich, arrange arugula leaves over the mayo, and then top with sliced pork and havarti. Top with another slice of bread without mayo. (Olive oil should be facing OUT.)
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Place each sandwich in the hot sandwich press or skillet. Cook until bread is browned and cheese is melted, flipping if necessary. Cut in half and serve immediately.
Notes
If you prefer, you can use 2 teaspoons of fresh lemon juice and freshly ground black pepper in place of the lemon pepper seasoning.
- Prep Time: 10
- Passive Time: 30
- Cook Time: 10