3/4lbcooked roast pork, very thinly sliced (see below)
1large onion, very thinly sliced
Salt and freshly ground black pepper
2medium ripe peaches, peeled and thinly sliced
12thin slices sharp white cheddar cheese, 5 to 6 ounces
12slicesfirm white bread, e.g. sourdough
Prepare the sautéed onions first. Heat the vegetable oil in a heavy skillet over medium heat and add the onion.
Sauté until lightly caramelized, 6 to 8 minutes. Season to taste with salt and pepper and set aside.
Spread half of the butter on one side of 6 slices of bread and set aside. Top the other 6 slices with a slice of cheddar cheese and a portion of sautéed onions.
Follow with sliced pork, then peaches. Top each sandwich with another slice of cheddar and finish with the buttered slice of bread (butter side up).
Heat a grill pan over medium-high and brush the ridges with a bit of oil. Add 2 of the sandwiches (buttered side down), and press with a panini press. If you don't have a panini press, simply use the back of a large spatula and press down firmly on the sandwiches.
Cook until the cheese is melted and the bread is golden brown with nice grill marks, 2 to 4 minutes.
Quickly butter the top slices of bread and flip the sandwiches over.
Press again and cook until the second side is toasted and the cheese is nicely melted, 2 to 4 minutes longer.
Keep warm while you repeat the process with the remaining 4 sandwiches.
Allow the sandwiches to rest for a few minutes before serving.
Tips for Making This Recipe
How To Roast A Pork Tenderloin
Preheat the oven to 425°F and coat a shallow roasting pan with nonstick spray.
Trim the silverskin from a 3/4 to 1 lb pork tenderloin.
Brush lightly on all sides with a bit of olive oil and season with salt and pepper.
Roast for 18 minutes, or until the pork reaches an internal temperature of 140°F.