Cubano Panini
Serves: 4
Prep Time: 30 minutes
This is the healthier, more satisfying version of a traditional
Cuban sandwich that is typically made with full-fat cheese and roast pork. You get the same
delicious flavor and high-quality protein but with less of the saturated fat.
Calorie: 415, Proteins: 31 g, Total Fat: 12 g, Fiber: 4 g.
Preparation
Preheat the oven to 425°F. Coat a wire rack with cooking spray and
place on a shallow baking pan.
Rub the pork tenderloin with the olive oil. Sprinkle with the garlic
salt and pepper. Roast for 30 to 35 minutes, or until a meat thermometer inserted into the
center of the pork registers 155°F and the juices run clear. Cool the pork for 15
minutes.
Thinly slice the meat against the grain. Spread the cut side of the
bottom half of the bread with the mustard. Top each with the cheese, pork, and an overlapping
layer of pickle slices. Top with the remaining bread halves.
Heat a large nonstick skillet over medium heat. Add the sandwiches top
side down and place another heavy skillet on top of the sandwiches, pressing down slightly to
help flatten. Cook for 6 minutes.
Turn the sandwiches over and replace the second skillet on top. Cook
for 5 to 6 minutes, or until the cheese melts and the sandwiches are flat and heated through.
Remove from the pan and cut each sandwich in half on a sharp angle. Serve immediately.