Directions:
- Cut reserved pork from Pork Tenderloins with Balsamic Strawberries into 18 thin slices. Drain roasted red bell peppers; cut peppers into 6 pieces. Spread 2 tsp. pesto on each of 6 artisan bread slices. Top each with 3 pork slices, 1 red pepper piece, 1 Havarti cheese slice, and 1 bread slice. Cook in a preheated panini press 2 to 3 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3048.52 Kcal (12764 kJ) | ||
| Calories from fat | 1658.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 184.3g | 284% | |
|---|---|---|---|
| Cholesterol | 347.58mg | 116% | |
| Sodium | 4608.85mg | 192% | |
| Potassium | 396.78mg | 8% | |
| Total Carbs | 250.38g | 83% | |
| Sugars | 28.33g | 113% | |
| Dietary Fiber | 14.06g | 56% | |
| Protein | 94.81g | 190% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 3.5mg | 116% | |
| Iron | 149.4mg | 830% | |
| Calcium | 1957.9mg | 196% | |
| Amount Per 100 g | |||
| Calories | 700.47 Kcal (2933 kJ) | ||
| Calories from fat | 381.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.35g | 284% | |
|---|---|---|---|
| Cholesterol | 79.87mg | 116% | |
| Sodium | 1059mg | 192% | |
| Potassium | 91.17mg | 8% | |
| Total Carbs | 57.53g | 83% | |
| Sugars | 6.51g | 113% | |
| Dietary Fiber | 3.23g | 56% | |
| Protein | 21.79g | 190% | |
| Vitamin C | 6.7mg | 48% | |
| Vitamin A | 0.8mg | 116% | |
| Iron | 34.3mg | 830% | |
| Calcium | 449.9mg | 196% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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