Roasted Pork and Mushroom Panini
3 lb. pork roast
2 Tbls. flour
3 cloves garlic, minced
1 -2 sprigs fresh rosemary
zest of one lemon
2 cups low fat milk
1 cup half and half
2 Tbls. olive oil
salt and pepper
For sandwiches: Slices of sourdough bread
Heat olive oil in a large saute pan.
Season flour with salt and pepper and dredge pork in flour, coating all sides. Brush off any excess.
Brown on all sides in hot oil.
Transfer to a slow cooker.
Add garlic to the hot pan and saute about 30 seconds or until fragrant.
Add to the slow cooker.
Add rosemary, milk, half and half, and lemon zest.
Cook on high for 7-8 hours.
If you want to serve this for dinner with sauce, transfer the sauce to a saute pan and cook on medium high until thickened, about 10 minutes.
Use the leftovers for this panini. Butter two pieces of bread on one side. Spread opposite sides with a teaspoon of mushroom puree, top with slices of pork and cheese.
Sandwich together and cook in a panini pan or press until warmed through and cheese is melted.