WebInstructions. Combine mustard and mayonnaise in a small bowl and set aside. Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread). Flip both slices of bread over, butter-side down, on the cutting board.
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WebPreparation. In a small sauté pan, melt butter on medium heat. Add mushrooms and sauté, stirring occasionally, until golden, about 5 minutes. Between bread slices, layer 1 slice cheese, ham, pickles (if desired), mushrooms and remaining slice cheese. Place sandwich in a hot panini press and grill until bread toasts and cheese melts, 3 to 4
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WebGrill Pork: Using a grill, grill pan, or a skillet over medium-high heat, cook pork loin for 7-10 minutes on each side, rotating slowly, until internal temperature reaches 145°F. Slice: Remove pork to a plate, cover, and allow to rest for …
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WebTake it off the heat and carefully mix in the garlic-orange juice mix. Let it cool before using it to marinate the pork. Poke holes all over the pork with a fork or knife. Put it in a pan and pour the garlic mixture over it (save some for later). Cover and put it in the fridge for 2-3 hours. Preheat the oven to 375°F.
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Web1 French baguette, split in half lengthwise; 1 pound reduced fat deli style Swiss cheese; 1 pound low sodium, reduced fat deli style roast beef (if you want to cut the calories even further, substitute turkey breast instead); 1 pound low sodium, reduced fat deli style ham; 12 slices zesty dill pickle; 3-4 tablespoons yellow mustard
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WebMake Seasoning and Pour: Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork. Cook: Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF.
WebPlace the tops of the rolls over everything and use your hand to press down to flatten the sandwiches. Heat the large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat a large pot or dutch oven on a separate burner over medium low heat for 4 minutes. Or Skip the above step and preheat a panini press.
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WebPrepare the recipe according to recipe instructions, including grilling. Let each sandwich cool completely then place in individual freezer bags and squeeze out excess air. Freeze for up to three months. When ready to use, thaw in the refrigerator, then let the sandwich (es) sit at room temperature for 30 minutes.
WebInstructions. Preheat a panini press or a large cast iron skillet or griddle over medium heat. Lay bread, open side up, on a work surface and spread the bottom and top halves with mustard. Layer top half with Swiss cheese and pickles. On bottom half, layer ham, Spanish pork, and salami (if using).
WebPlace the top half of the bread on top. Heat a skillet over medium-high heat. Add the butter to the hot cast iron skillet. Once the butter melts, add the sandwich and place a bacon press or heavy skillet on top of the sandwich. Cook for about 3 minutes on each side, just until they are crispy and hot.
WebLayer the meat and cheese: Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread. Marta Rivera.
WebTo assemble the sandwich, slice the loaf of bread in half lengthwise. Add the ingredients. Spread 1 tablespoon of yellow mustard on each side. Layer the bottom half of the sandwich with 2 slices of Swiss cheese, 4 slices of ham, 2-3 dill pickles, and 2-3 thin slices of pork. Repeat for the remaining sandwiches.
WebPreheat oven to 350 degrees F. 2. To make the marinade, combine the orange juice, lime juice, minced garlic, oregano, Sazon goya, cumin, salt, and pepper. 3. Remove the pork skin 3/4s of the way and make several 1-inch cuts into the pork. 4.
WebCook until the bottom is golden brown, about 3 minutes. Lightly smear some butter on the tops and then flip the sandwich and replace the pot or weight on top and cook for another 2-3 minutes, or until brown and crispy. Remove from the pan and let rest for 3 minutes, slice in half and serve with chips, fries or slaw.
WebLayer the ham on the bottom slice. Add the sliced roast pork. Add the pickles, staggered to cover almost the entire area, so that every bite contains pickle. Top with Swiss cheese and cover with the bread. Heat the sandwich press to medium. Brush the top of the sandwich lightly with the softened butter.
WebAt the four-minute mark, remove the skillet and tea kettle panini presses and butter the bread. Then, very carefully turn the sandwiches with a spatula and place the panini presses back on top. Cook about another four minutes until golden brown and crunchy. Remove from pan, cut in half and serve.
WebInstructions. Layer on both sides of the bread the Swiss cheese, ham, and pickles. To one side of each sandwich layer the pork tenderloin slices. Add mustard to the pork tenderloin. Combine the two sides to make the sandwich. Place sandwich in panini press and brush with melted butter.
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