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Pork Tenderloin Panini

Serve these savory sandwiches with our crispy beet and sweet potato chips (see related recipe at left).


  • 1 loaf ciabatta bread, about 1 lb., halved lengthwise and cut crosswise into 4 slices, each 3 1/2 inches wide
  • 4 tsp. olive oil
  • 1/2 cup ’wichcraft sweet caper mustard 
  • 8 oz. Gruyère cheese, shredded
  • 1 1/4 lb. pork tenderloin, roasted, cooled to room temperature and cut into slices 1/4 inch thick
  • 1 oz. baby arugula


Preheat a panini maker to medium-high according to the manufacturer’s instructions.

Brush the outside of the bread slices with the olive oil. Lay the slices, cut side up, on a work surface and spread 1 Tbs. mustard on each slice. Sprinkle the cheese on the bottom halves of the bread, dividing evenly. Arrange the pork slices on top. Cover the sandwiches with the top halves of the bread, cut side down.

Place 2 of the sandwiches on the preheated panini maker and cook according to the manufacturer’s instructions until the cheese is melted, 5 to 6 minutes. Repeat with the remaining sandwiches. Lift off the top bread slices and arrange the arugula on the pork. Close the sandwiches and serve immediately. Serves 4.

Williams-Sonoma Kitchen.