Roast Pork Panini with Olive Salad

Step 1

Drain a 5-ounce jar Castelvetrano olives. Place the olives and 1 cup leftover roasted vegetables in a food processor fitted with the blade attachment. Pulse until finely, irregularly chopped.

Step 2

Use a serrated knife to cut 1 loaf French bread in half horizontally. Spread the bottom half with 1/4 cup pesto. Thinly slice 6 ounces roasted pork tenderloin and lay on top of the pesto. Layer 4 ounces sliced salami and 4 ounces sliced provolone cheese on the pork. Spoon the tapenade on top the cheese and close with the top half of the bread.

Step 3

Option 1: Panini press. Preheat a panini press to high. Cut the sandwich crosswise if needed to fit in the panini press. Working in batches if needed, press the sandwich until the cheese is melted and the bread is toasted, 12 to 15 minutes. Remove from the panini press and cut crosswise into smaller sandwiches to serve.

Step 4

Option 2: Oven pressing. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place the sandwich on a parchment paper-lined rimmed baking sheet and brush the top of the bread with a little oil. Cover with a second sheet of parchment and place a second baking sheet on top. Place a heavy oven-safe pan, such as a cast iron skillet, on top of the second baking sheet to weigh it down. Bake until the cheese is melted and the bread is toasted, about 10 minutes. Cut crosswise into smaller sandwiches to serve.