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Pork & Swiss Panini with Creamy Pesto and Roasted Peppers

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This post is sponsored by Smithfield and the Virginia Pork Council, all opinions are my own.

I’m so happy to be partnering with the Virginia Pork Council and Smithfield for this delectable recipe. If you’ve ever wanted to take the intimidation out of roasting a juicy and flavorful pork loin, Smithfield has you covered. You guys are going to love this super tasty Pork & Swiss Panini with Creamy Pesto and Roasted Peppers.

Smithfield Applewood Pork Loin8 Va Pork Council Logo

This sandwich features artisan garlic bread, smooth basil pesto, roasted red pepper jam, and nutty Jarlsberg swiss cheese. The smokiness from the pork loin marries every layer of this sandwich together in such a mouthwatering way. You won’t believe how tender and juicy this meat is!

Smithfield Applewood Pork Loin2

Smithfield Marinated Fresh Pork Loin Filets are so easy to find (at Food Lion, Safeway or Walmart), and even easier to prepare. The versatility makes it the perfect base for any style of dish. Plus, the flavor is amazing. Succulent pork meat that’s wonderfully seasoned and crazy juicy, I know your family will love it. It’s great for the holiday entertaining, too.

Fresh pork is one of my favorite proteins to cook with, because of its flavor and versatility – you can really incorporate it into any style of dish. For this sandwich, all I had to do was slice and then roast my Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet until it registered 145 F internally. A nice slather of basil pesto melts into the Jarlsberg, and that sweet spicy red pepper jam really helped set everything off. Here’s how to make it!

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Smithfield Marinated Fresh Pork has no artificial ingredients, comes in a wide variety of cuts and flavors, and is packed with protein!

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Smithfield Applewood Pork Loin8

Pork & Swiss Panini with Creamy Pesto and Roasted Peppers

  • Author: Chef Resha
  • Total Time: 50 minutes
  • Yield: 4-8 sandwiches


  • 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into slices
  • 8 slices artisan bread
  • 1 cup prepared basil pesto
  • 4 large roasted red peppers, minced
  • 2 tablespoons balsamic vinegar
  • 12 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon sea salt
  • 2 cups Jarlsberg swiss cheese, grated by hand
  • 4 tablespoons butter
  • 12 tablespoons olive oil


  1. Preheat oven to 375 degrees F. 
  2. Line a large baking sheet with foil and spray with non-stick cooking spray. Place the pork loin filet slices horizontally in the middle of the pan, and roast uncovered until the internal temperature of the pork reaches 145 degrees F. Remove from oven and tent with foil to rest a few minutes.
  3. Meanwhile, place the minced roasted red peppers, balsamic vinegar, brown sugar, cayenne pepper, and sea salt in a small saucepan over medium heat. Stir frequently to prevent scorching. When the balsamic vinegar has nearly evaporated and the sugar is completely dissolved, give it a taste and adjust seasoning as necessary. Mixture should be slightly darkened, thickened a bit, sweet and spicy. Set aside to cool slightly.
  4. Slather a desired amount of prepared basil pesto on one side of four slices of the bread, and the roasted red pepper jam on the remaining flour slices. Sprinkle all 8 slices of bread with a generous amount of Jarlsberg cheese. Layer the pork slices on top of four slices of the bread. Close the sandwich with the remaining four slices. 
  5. Heat the butter and olive oil in a large non-stick skillet over medium heat until sizzling. Place two sandwiches down at a time, and press with a heavy cast iron panini press. Alternately, you could use an actual panini press if you have one. When the sandwiches are golden brown on each side and the cheese is melted, remove from the skillet and serve. Repeat with remaining two sandwiches. 
  • Prep Time: 15
  • Cook Time: 35
  • Category: pork, sandwiches
  • Cuisine: American

Keywords: pork loin, smithfield pork, virginia pork council

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This post is sponsored by Smithfield and the Virginia Pork Council, all opinions are my own.

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  1. Courtney G says:

    I am making this recipe for the 2nd time in the past 2 weeks. My husband is obsessed! It’s truly delicious. I’m so glad that you were on The Read. Since then, I’ve made at least 5 of your recipes and we have loved them all. Now let me get back to making this red pepper jam 🙂

  2. SteelMag says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    I made this today with Christmas leftover pork loin. I was concerned about the different flavors working together. It is very rich but it works. It’s definitely a good second day meal. ★★★★
  3. HeyMichsi says:

    One of my fondest memories is me and my grandmother going to corner bakery in Union Station before we hopped on the Amtrak in DC. We would get a Panini and take it on the train with us. I really love them. I have to give this a try.