Pork Loin & Fig Panini with Sweet Potato Fries

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.