Pork Loin And Fig Panini

• For the sweet potato fries:
• Vegetable oil for frying
• 4 sweet potatoes, peeled and cut with a mandoline or sharp knife into fries 1/4 inch thick
• Salt and freshly ground pepper, to taste
• For the panini:
• 8 slices walnut levain, each 1/2 inch thick
• 2 Tbs. olive oil
• 6 oz. fontina cheese, grated
• 3/4 lb. pork tenderloin, roasted, cooled and thinly sliced
• 1 oz. fresh spinach
• 4 Tbs. 'wichcraft spiced fig and red wine jam

1. Directions:
2. To make the sweet potato fries, in a deep fryer, heat oil to 300u0b0F according to the manufacturer's instructions. Line a wire rack with paper towels and set over a baking sheet. Working in 3 or 4 batches, fry the sweet potatoes until just tender, 4 to 6 minutes. Transfer the fries to the paper towel-lined rack to drain.
3. Increase the oil temperature to 350u0b0F. Working in 2 or 3 batches, fry the sweet potatoes until lightly browned and crisp, about 2 minutes. Transfer to clean paper towels to drain. Season the fries with salt and pepper.
4. To make the panini, preheat an electric panini press to "panini" mode or medium-high heat according to the manufacturer's instructions.
5. Brush one side of each bread slice with olive oil. Place the slices, oiled side down, on a clean work surface. Sprinkle the cheese on 4 of the slices, then arrange the pork and spinach evenly on top. Spread 1 Tbs. spiced fig jam on each of the other bread slices and top each sandwich with one of the slices, oiled side up.
6. Place 2 sandwiches on the preheated panini press and close the lid. Cook until the cheese is melted, about 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately with the sweet potato fries. Serves 4.

fries, vegetable oil, sweet potatoes, salt, panini, walnut levain, olive oil, fontina cheese, pork tenderloin, fresh spinach, wichcraft

Taken from www.epicurious.com/recipes/member/views/pork-loin-and-fig-panini-50100329 (may not work)