INGREDIENTS

Black Forest Ham

• cloves minced garlic
• cooking spray
• diced peeled fresh (or frozen) mango
• diced Spanish onion
• Dijon Mustard
• For the Mango Mustard Chutney
• For the Medianoche
• ground cumin
• lemon juice
• loaves Medianoche bread
• mango mustard chutney
• olive oil
• roast pork
• Salt and pepper to taste
• Sriracha to taste
• Swish Cheese
• whole grain mustard

DIRECTIONS

• For the Medianoche Slice loaves in half lengthwise.
• Spread mango chutney on each half.
• Layer both sides with the Swiss cheese, then pork and finally ham. Top with the remaining bread.
• Heat grill pan on medium high heat.
• Spray pan liberally with cooking spray and place sandwiches in pan. Place Panini press on top and cook for three to four minutes or until toasted
• Spray pan liberally with cooking spray and place sandwiches in pan. Place Panini press on top and cook for three to four minutes or until toasted.
• For the Mango Mustard Chutney Heat the olive oil in a saucepan and then add the next four ingredients. Saute, stirring often, until onions are translucent.
• Add the mango and lemon juice, turn the heat to low and cook for fifteen minutes or until the mango has broken down to a consistency similar to chunky applesauce.
• Add the mustards and Sriracha, cook an additional five minutes and then allow chutney to cool.
• Plan ahead! Mango chutney can be made in advance and refrigerated in a tightly sealed container for up to one week.