Ingredients
1 cooked pork tenderloin (left over from Pork Tenderloins with Balsamic Strawberries)
7-oz jar roasted red peppers
12 tsp pesto
artisan bread slices
Havarti cheese slices
Preparation
Slice the tenderloin thinly (about 18 slices)
Drain the peppers and cut into 6 pieces
Spread 2 tsp pesto on each of 6 bread slices
Top each with 3 pork loin slices, 1 red pepper piece, and 1 slice Havarti cheese.
Grill in a panini press or Foreman grill until golden
