PORK LOIN & FIG PANINI WITH SWEET POTATO FRIES

PORK LOIN & FIG PANINI WITH SWEET POTATO FRIES image

Yield 4 servings

Number Of Ingredients 11

For the sweet potato fries:
Vegetable oil for frying
4 sweet potatoes, peeled and cut with a mandoline or sharp knife into fries 1/4 inch thick
Salt and freshly ground pepper, to taste
For the panini:
8 slices walnut levain, each 1/2 inch thick
2 Tbs. olive oil
6 oz. fontina cheese, grated
3/4 lb. pork tenderloin, roasted, cooled and thinly sliced
1 oz. fresh spinach
4 Tbs. 'wichcraft spiced fig and red wine jam

Steps:

To make the panini, preheat an electric panini press to "panini" mode or medium-high heat according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Place the slices, oiled side down, on a clean work surface. Sprinkle the cheese on 4 of the slices, then arrange the pork and spinach evenly on top. Spread 1 Tbs. spiced fig jam on each of the other bread slices and top each sandwich with one of the slices, oiled side up. Place 2 sandwiches on the preheated panini press and close the lid. Cook until the cheese is melted, about 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately with the sweet potato fries. Serves 4.