Pork, Arugula and Bacon Sandwiches

Garlic and Herb Pork Paninis


  • 1 Smithfield Roasted Garlic and Herb Sirloin cut into 1/2 inch medallions
  • 4 ciabatta rolls
  • 4 slices extra sharp white cheddar cheese
  • 1 cup spinach and arugula blend
  • 8 sliced pre cooked bacon
  • 2 tbsp. dijon mustard
  • 2 tbsp. mayonnaise
  • 1 garlic clove minced
  • 1 tbsp. olive oil


  1. Preheat oven to 425 degrees.
  2. Heat a large skillet to medium high heat. Add the oil and once hot, add the pork medallions.
  3. Cook 2-3 minutes per side and then set aside. While it is cooking, stir together the mustard, mayonnaise and garlic clove.
  4. Split your ciabatta rolls and spread 1 tbsp. of mustard mixture on the top of each bun. Layer 3-4 pieces of cooked pork on the bottom of each roll, then top with 2 slices of bacon, 1 slice of cheese, and a handful of arugula and spinach.
  5. Put the top of the roll on and put sandwiches on a baking sheet. Top sandwiches with a heavy sheet pan or skillet to press sandwiches down like a panini press would.
  6. Bake 5-8 minutes, or until buns are golden brown and cheese is melted.