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Cuban Panini

Cuban Panini

Ingredient Spotlight: Pork Roast

Prep 5 min Cook: 10 min Makes 7 servings

Ingredients
2 lbs roasted pork, cut into thin slices
1/2 pound of sliced deli ham
7 slices of medium-thick swiss cheese
1 jar of dill sandwich pickles
7 Tbs of dijon mustard
7 ciabatta rolls, cut in half and basted with olive oil on the outside

Preheat panini grill, (or flat grill and prepare a foil covered brick weight to apply pressure on each sandwich.) Baste the outside of each roll with olive oil. Spread mustard on the inside and then begin to build the sandwich by layering the pickle, sliced pork, ham and a cheese. Place on a preheated panini grill and cook about 5 minutes or until dark grill marks are on the top of the bread and the cheese has melted.

Pork Hash

Pork Hash

Ingredient Spotlight: Pork Chops

Prep 15 min Makes 7 servings

Ingredients

4 grilled pork chops (made per spotlight ingredient recipe)
5 medium sized baking potatoes, chopped into small cubs
1 small red onion, diced
1 green bell pepper, diced
1/2 cup of vegetable oil
2 Tbsp of butter
7 eggs
salt & pepper
Cut cooked pork chops into 1 inch cubes. Set aside.

Heat a large skillet with oil over medium-high heat. When the oil is hot, add the potatoes, onion and pepper. Let the mixture cook, without disturbing it, for 4-5 minutes. Season with salt and pepper. Use a spatula to turn the potato mixture and continue to cook another 4 – 5 minutes. Add pork. When potatoes seem to be tender, remove the mixture from the skillet and cover with foil to keep warm.

Meanwhile, in the same pan, melt butter and fry eggs. Place a fried egg on top of a portion of the hash. Season with salt and pepper.