Slow Cooker Pork Paninis, Two Ways!

DSC01033

DSC01030

Slow Cooker Pork Paninis, Two Ways!
Recipe Type: Sandwiches
Cuisine: Cuban, Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6-10
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!
Ingredients
  • 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
Instructions
  1. Place pork loin in crock pot.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Meanwhile, slice buns lengthwise and lay out on counter (I also toasted mine for about 1 min in the already hot oven!)
  7. 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).
  8. On other half of the buns with mustard, sprinkle a pinch of dill weed or pickles, and top with 2 slices each of ham.
  9. On other halves of the buns with tzatziki, layer spinach.
  10. Next, layer a few slices of pork onto each sandwich.
  11. Cover Cuban sandwiches (the mustard ones) with a scoop of cooked onions, followed by a slice of swiss.
  12. Cover Mediterranean sandwiches (the tzatziki ones) with the pepper and onion mixture, followed by tomato slices and about 1 tbsp each of feta cheese.
  13. 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!
  14. Close sandwiches with other half of the bun.
  15. 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.
  16. Place each sandwich on the press. Drizzle a bit of oil on top of each to prevent sticking.
  17. 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!
  18. Slice in half and serve. These go just perfectly with the Corn and Sweet Potato Fritters (see previous post)!

DSC00980Pork goes in the pot!

DSC00994Onions cook.

DSC00996Peppers cook.

DSC010054 hours later…

DSC01007I don’t even like red meat and this looks amazing to me.

DSC01008Ben lost his self-control.

DSC01013Layer on the mustard, ham and pork slices.

DSC01016Add the onions and swiss, and little more of the sauce.

DSC01017Layer on the spinach, pork, peppers and onions, and some extra sauce for good measure.

DSC01018Andddd the tomatoes and feta!

DSC01021All set to cook!

DSC01030Ta-da! Perfectly pressed Cuban.

DSC01033And a delectable Mediterranean! Both served with my Corn and Sweet Potato Fritters on the side.

Happy Monday, everyone!

Roasted Hummus & Veggie Burrito

All I have to say is that today was absolutely gorgeous. I spent my afternoon outside on my patio, soaking up as much sun as I could before having to go back to school tomorrow. It was perfect. How Jesus spoils me. Enjoy! 🙂

DSC00921

DSC00918

Roasted Hummus and Veggie Burrito
Recipe Type: Lunch, Sandwich, Wrap
Cuisine: Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
Perfect for a picnic, or just for relaxing out on the patio on a sunny spring day! This “burrito” is a healthy, satisfying lunch that is packed with protein and flavor. Spread it with creamy hummus and load it up with your favorite roasted veggies, then roll it all up into a Flatout wrap and toast it in the oven!
Ingredients
  • 1 flatout wrap
  • 2 tbsp hummus
  • 2 slices deli-thin turkey (optional)
  • 1 tbsp fresh cilantro
  • 1 cup raw kale
  • 1 large carrot, stripped with a vegetable peeler
  • 2 slices tomato (or handful of halved grape tomatoes)
  • 2 tbsp frozen corn
  • 3 rings red onion, chopped
  • 1/4 cup raw broccoli florets
  • 1 tsp minced garlic
  • 1/8 tsp garlic powder
  • pinch of red pepper flakes
  • 1 pickle (optional)
  • 1/2 slice swiss cheese, torn into pieces
  • freshly ground pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread hummus in center of flatout wrap. Top with turkey, if using, and cilantro.
  3. In a nonstick skillet on medium heat, cook carrot, tomato, corn, red onion, broccoli, and garlic until tender- about 5 minutes.
  4. Add kale and spices, and cook until kale is wilted.
  5. Layer veggies over hummus. Top with pickle and cheese, and sprinkle with pepper.
  6. Fold edges of wrap in (flat sides) tightly, then begin rolling inward from one of the rounded sides.
  7. Place seam down on a baking sheet and bake 10 minutes, until top of wrap feels a bit hard and toasted. Not only does toasting help make the insides all gooey and delicious- it also helps give the burrito a bit more shape!
  8. Slice diagonally and serve with salsa and fruit for the perfectly satisfying, protein-packed lunch!