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  • 4 slices (½-inch thick) Italian country bread
  • olive oil
  • 6 ounces thinly sliced porchetta or cooked Italian-seasoned pork tenderloin
  • 2 tablespoons minced green olive mix or tapenade
  • 2 ounces sliced Manchego cheese


  1. Preheat panini grill or stovetop griddle pan.
  2. Divide pork, olive mix, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil.
  3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.

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The recipe was originally published as Italian Pork Panini on

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