Slow Cooker Pork Paninis, Two Ways!
Recipe Type: Sandwiches
Cuisine: Cuban, Mediterranean
Two delicious sandwich recipes using slow-cooked pork tenderloin. Two styles- Cuban and Mediterranean! Enjoy one of these for your next potluck or dinner party. And great for using up leftover Easter pork loin, too!
- 2 lbs pork tenderloin
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1/2 cup orange juice
- 1 tbsp minced garlic
- 1 tbsp spicy brown mustard
- 1/2 tsp red pepper flakes
- 1 tbsp corn starch
- For sandwich toppings:
- 2 tbsp good quality dijon mustard (I used TJ’s whole mustard seed dijon)
- 2 tbsp tzatziki sauce
- 1/4 cup baby spinach
- 1 tsp dry dill weed (or pickles- but Ben doesn’t like pickles so I had to be creative!)
- 6 slices deli ham
- 1 onion, chopped
- 1/2 cup sliced peppers
- 6 thin slices of tomatoes
- 3 slices swiss cheese
- 1/4 cup feta cheese
- 6 sweet bread sandwich buns, sliced
- Olive oil
- Place pork loin in crock pot.
- Mix soy sauce, lime juice, orange juice, garlic, mustard, and red pepper flakes together in a small bowl. Pour over pork. Set crock pot to low for 7-8 hours, or high for 3-4 hours.
- Just before assembling sandwiches, heat about 1 tbsp olive oil in a skillet over medium-high heat. Add onions and cook until browned, about 3 minutes. Reserve 3/4 of onions in a small bowl and set aside. Add peppers to remaining onion mixture and cook until soft, about 3 minutes. Remove from pan and set aside.
- When pork is ready, remove from crock pot and set to “warm.” Add 1 tbsp corn starch to crock pot and whisk in with remaining sauce until it thickens.
- Slice pork into thin slices. It should really just fall apart at this point! Spoon a little more of the juices on top of the meat to keep moist!
- Meanwhile, slice buns lengthwise and lay out on counter (I also toasted mine for about 1 min in the already hot oven!)
- Spread one side of three of the buns with dijon mustard (about 3/4 tbsp each), and the remaining buns with tzatziki (again, about 3/4 tbsp).
- On other half of the buns with mustard, sprinkle a pinch of dill weed or pickles, and top with 2 slices each of ham.
- On other halves of the buns with tzatziki, layer spinach.
- Next, layer a few slices of pork onto each sandwich.
- Cover Cuban sandwiches (the mustard ones) with a scoop of cooked onions, followed by a slice of swiss.
- Cover Mediterranean sandwiches (the tzatziki ones) with the pepper and onion mixture, followed by tomato slices and about 1 tbsp each of feta cheese.
- To each sandwich, drizzle a bit of the thickened sauce left over in the crock pot. The sauce should really just seep into the bread!
- Close sandwiches with other half of the bun.
- Preheat George Foreman grill (or panini maker, or just a regular frying pan!) to medium high heat, or about 350 degrees. Spread with olive oil or layer with tin foil.
- Place each sandwich on the press. Drizzle a bit of oil on top of each to prevent sticking.
- Press down (ya’ll know those tasty grill lines we’re going for!) and cook for 3-5 minutes, until browned and the cheese is melted!
- Slice in half and serve. These go just perfectly with the Corn and Sweet Potato Fritters (see previous post)!
And a delectable Mediterranean! Both served with my Corn and Sweet Potato Fritters on the side.
Happy Monday, everyone!