Pork Panini with Two Cheeses Pickles and Watercress on Sourdough
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1370
- Total Fat
- 55
- Saturated Fat
- 22
- Carbohydrates
- 150
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 69
- Cholesterol
- 135
- Sodium
- 2181
- Total: 9 min
- Prep: 5 min
- Cook: 4 min
Ingredients
Cooking spray
4 ounces soft herbed cheese (recommended: Boursin or Alouette)
8 slices sourdough bread, about 1/2-inch thick, sliced on a diagonal
12 to16 slices roasted pork, about 8 ounces
3/4 cup dill pickles, thinly sliced
1 cup watercress leaves, loosely packed
8 ounces Swiss cheese, thinly sliced
Oil
Directions
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Spread soft herbed cheese on 4 slices of bread. Top cheese with pork, pickles, watercress, and Swiss cheese. Top with second slice of bread.
- Brush bread with oil, place sandwiches on hot pan and weigh down with a baking sheet, top baking sheet with a heavy skillet to press down sandwiches. Cook for 2 minutes, until golden brown. Flip sandwiches using a spatula, topping with weighted baking sheet, and cook until second side is golden brown and cheese melts, about 2 minutes. Remove from heat and serve immediately.