Italian · Lunch
Panino con Mortadella (Low-Calorie)
An Italian sandwich built on grilled pork tenderloin instead of traditional mortadella, layered with provolone cheese, peppery arugula, and roasted red pepper on ciabatta. Dijon mustard provides tang without added fat, keeping this classic panino light.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
390Calories
42.3gProtein
12.2gFat
33.1gCarbs
2.9gSugar
2.3gFiber
902mgSodium
85mgChol
4.5gSat Fat
510mgPotassium
195mgCalcium
2.5mgIron
1mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice the pork tenderloin into thin medallions on a cutting board and season both sides with salt and black pepper.
2
Sear
Heat a small skillet over medium-high heat and cook the pork medallions 2–3 minutes per side until browned and centre is no longer pink, without added oil.
3
Rest
Transfer the pork to a plate and let it sit 5 minutes.
4
Plate
Split and toast the ciabatta roll, spread Dijon mustard on the base, layer provolone, warm pork, roasted red pepper and arugula, then close and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 22 small ciabatta roll (2.1 oz / 60g)
- 1.4 oz40g provolone cheese, 1 thin slice
- 22 small handful (20g) arugula
- 4 tbsp60g roasted red pepper
- 2 tsp2 tsp Dijon mustard
