Italian Pork Panini

A garlicky, pork panini with olive tapenade gives "pigskin" a new meaning at your Super Bowl party.

In central Italy, herb-and-garlic-seasoned pork roast is called porchetta (porquetta). And sandwiches made from it beckon on every street corner. If you can find delicatessen porchetta (sold in some specialty food stores), great; if not, use roasted pre-marinated Italian pork tenderloin. Cool the pork before cutting into thin slices. If you can't find olive mix, chop some garlic-stuffed green olives and mix in a bit of olive oil.

Serves: 2 Save

Ingredients (5)

  • 4 slice (½-inch thick) Italian country bread
  • olive oil
  • 6 ounce thinly sliced porchetta or cooked Italian-seasoned pork tenderloin
  • 2 tablespoon minced green olive mix or tapenade
  • 2 ounce sliced Manchego cheese


  1. Preheat panini grill or stovetop griddle pan.
  2. Divide pork, olive mix, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil.
  3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.