- 1 Smithfield® Rosemary & Olive Oil Seasoned Pork Tenderloin
- 8 slices sandwich bread
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 4 teaspoons capers
- 1/2 teaspoon lemon pepper
- 2 cups baby arugula
- 4 slices Havarti cheese with dill
- Roast pork according to package directions (takes approximately 30 minutes). Slice meat very thin.
- Heat panini sandwich press, waffle iron, or skillet, depending on how you will cook your sandwiches.
- In a small bowl, stir together mayonnaise, capers and lemon pepper.
- Lightly brush one side of each slice of bread with olive oil. Spread the opposite side of four slices of bread with the mayonnaise mixture.
- For each sandwich, layer arugula leaves, sliced pork and Havarti on top of mayonnaise mixture. Top with another slice of bread without mayo. (Olive oil should be facing OUT.)
- Place each sandwich in hot sandwich press or skillet. Cook until bread is toasted and cheese is melted, flipping if necessary. Cut in half and serve immediately.
04/25/2018
recipepes.com
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