2 Serves
35 Mins
Slice the Medianoche bread in half horizontally and spread a generous layer of yellow mustard on both sides.
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FrenchVitamin E
2 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
532 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
631 mg / 1,250 mgPotassium
590 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
2 g / 28 gSugar
10 g / 50 gSaturated Fat
16 g / 20 gCholesterol
161 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Layer the roasted pork, sliced ham, Swiss cheese, and pickles onto the bottom half of the bread, then cover with the top slice.
Lightly brush the outside of the bread with a small amount of olive oil to ensure a golden crust.
Place the sandwich into a preheated panini press and cook for 5 to 8 minutes, or until the bread is toasted and the cheese has melted.
30
g20
g36
g
French
French