Italian-Style Sandwiches

Photo: Jennifer Davick; Styling: Lisa Powell Bailey

For Cuban Sandwiches, layer Baked Pork Loin Roast slices with ham, Swiss, and mustard on bread and cook in a panini press until cheese melts.

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

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Ingredients

  • 1 (5.3-oz.) container spreadable goat cheese
  • 2 tablespoons refrigerated pesto with basil
  • 1 (12-oz.) package ciabatta rolls
  • 1 pound thinly sliced Baked Pork Loin Roast (about 24 slices)*
  • 1 1/3 cups firmly packed arugula
  • 1/2 cup jarred roasted red bell pepper strips
  • 1/4 small red onion, thinly sliced

Preparation

  1. 1. Stir together goat cheese and pesto. Spread goat cheese-and-pesto mixture on cut sides of rolls. Layer pork roast, arugula, and remaining ingredients on bottom halves of rolls. Cover with top halves of rolls.
  2. *1 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
  3. Note: For testing purposes only we used Buitoni Pesto With Basil and Cobblestone Mill Ciabatta Rolls.
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