Preheat the oven to 130 ° degrees top / bottom heat.
Brush the pork fillet with a marinade made from 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of Provence herbs, then sear on all 6 sides in a grill pan for 1 minute.
Then put the middle rack on a large plate in the oven and turn the oven down to 80 °, so the pork fillet is fried in the oven for 1.5 hours, after which it is still slightly pink and super juicy.
Then cut the pork tenderloin into slices about 1 cm thick.
The ciabatta bread is baked in the oven for about 2 minutes less than stated on the packaging.
Cut the herb butter into slices and place on the lower half of the bread, followed by the boiled ham. Then spread the pork tenderloin generously on the boiled ham, the cheese on top followed by the pickled cucumbers.
Put the honey-mustard sauce on the top half of the bread and fold the whole thing up.
Now the entire sandwich is cut once in the middle (I only prepared half a half in the pictures that follow).
Put the grill pan with 2 tablespoons of olive oil on medium heat. When the oil is hot, put half a sandwich (more doesn`t fit in anyway) in the pan, put aluminum foil over it and then weigh the whole thing down with another pan so that the sandwich is compressed to about 1 third of its previous thickness.
I weigh down the top pan with some cans that I have around the house so that it is pressed nicely.
Fry half the sandwich for 2 minutes, turn the sandwich over and fry the other side for 2 minutes - it`s done when the cheese has melted nicely.
When the sandwich is ready, cut it diagonally and enjoy.
With the other half wrap the same thing again or in aluminum foil and fry the next day if you are only 2 people like us.
Ingredients
Print Recipe
Pin Recipe