Pork panini with two cheeses, pickles and watercress on sourdough

Pork panini with two cheeses, pickles and watercress on sourdough
  • Cooking spray
  • 125g soft herbed cheese (recommended: Boursin or Alouette)
  • 8 slices sourdough bread, about 1cm thick, sliced on a diagonal
  • 12-16 slices roasted pork, about 225g
  • 110g dill pickles, thinly sliced
  • 35g watercress leaves
  • 225g Swiss cheese, thinly sliced
  • Oil
1) Spray a griddle pan or a sandwich toaster with cooking spray and set on a medium-high heat. Spread soft herbed cheese on four slices of bread. Top the cheese with pork, pickles, watercress and Swiss cheese. Top with a second slice of bread.

2) Brush the bread with oil. Place the sandwiches on the hot griddle, cover with a baking sheet and weigh down with a heavy pan to press down the sandwiches, or place them in the sandwich toaster.

3) Cook for 2 minutes, until golden brown. Flip the sandwiches if necessary and cook until the second side is golden brown and the cheese melts, about 2 minutes.

Remove from the heat and serve immediately.

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