Recently, my mum was looking for something different to do with pork loin, so I pointed her to Mary's Tuscan Pork Loin (which is fantastic, by the way). This also made for delicious leftovers - the meat was pink and tender enough to be shredded easily. When I was over the next night, I decided to try to copy my favourite panini from The Free Press Bistro. This was a little difficult without a panini press, but necessity is the mother of invention! In lieu of a press, I wrapped the sandwiches in foil and placed a heavy stoneware dish on top while baking.
1 loaf french bread
1 roasted pork loin, shredded
cooked ham, sliced thin
dill pickle, sliced
Cut the ends off the loaf, then slice through horizontally. Divide the loaf into 4 even sandwiches. Spread with butter and dijon, then pile with pork and ham and top with pickle and swiss cheese. Place the four sandwiches back together into a loaf shape and wrap with foil. Bake in a 350f/180C oven for 30 minutes, weighed down with a cast-iron skillet or heavy oven-proof dish.
This served four very generously, with a side salad of butter lettuce, apple, and avocado with a wholegrain mustard vinaigrette.