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.
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
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.