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Pork Loin & Fig Panini with Sweet Potato Fries

A mandoline makes fast work of cutting the sweet potatoes into uniform fries. They’re delicious alongside this pork loin panini, which gets a flavor boost from ’wichcraft spiced fig and red wine jam.

Ingredients:

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

Directions:

To make the sweet potato fries, in a deep fryer, heat oil to 300°F according to the manufacturer’s instructions. Line a wire rack with paper towels and set over a baking sheet. Working in 3 or 4 batches, fry the sweet potatoes until just tender, 4 to 6 minutes. Transfer the fries to the paper towel-lined rack to drain.

Increase the oil temperature to 350ºF. Working in 2 or 3 batches, fry the sweet potatoes until lightly browned and crisp, about 2 minutes. Transfer to clean paper towels to drain. Season the fries with salt and pepper.

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.

Williams-Sonoma Kitchen.